Grilled Turkey Pesto Rolls
Total time: 35 minutes
These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time. If doing for a larger group, assemble ahead.
Ingredients:
- 3 thin turkey cutlets, 10oz (300gr), mine were 9" by 5" by 1/8" (23cm by 13cm by 1/3cm)
- 3 tsp pesto sauce
- 3 thin slices prosciutto
- 6 large basil leaves
- kitchen string
- Tomato, Avocado, Basil Sauce:
- 1/2 avocado
- 1 garden-ripe tomato
- 1 big bunch of basil
- 1 tbs pesto
- 1 tbs good olive oil
- 1 tbs white balsamic vinegar
Instructions:
- Lay the turkey cutlets flat.
- Spread each cutlet with 1 tsp pesto sauce.
- Top with 1 slice of Prosciutto and 2 basil leaves.
- Starting from the short end, roll up.
- Cut into thirds.
- Tie each slice of roll with string to keep from unfurling as it cooks.
- Place the rolls in an oiled grill basket, cover securely and cook over direct heat for 6 - 8 minutes per side. Or your could use a grill pan or place directly on grill. The basket just makes it easier.
- When done, snip and remove string. Serve with:
- Tomato, Avocado, Basil Sauce:
- Roughly chop the tomato and avocado.
- Tear large basil leaves, leaving small leaves whole.
- Put into a bowl and add the vinegar, oil and pesto.
- Stir gently until combined.
Note: If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.