The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt.  The term ‘sandwich’ is believed to have been named after John Montagu who was the 4th Earl of Sandwich. Legend has it that in 1762 he asked for meat (most probably salted beef) to be served between slices of bread to avoid interrupting a gambling game.  Make this tonight and serve with a salad.

Serves 2
turkey cutlets
1 egg, lightly beaten
1 cup breadcrumbs, seasoned with Italian herbs plus 2 tablespoons grated Parmesan cheese
olive oil
2 slices prosciutto
2 slices mozzarella or provolone cheese
2 Italian bread rolls, cut in half
tomato, sliced
pesto
handful arugula leaves

1. Cover turkey cutlets with plastic wrap. Using a flat meat mallet, rolling pin, or heavy frying pan, gently pound cutlets between the sheets of plastic wrap until it is about 1/2-inch thick.
2. Place egg into a dish large enough to hold the cutlet. Add a splash of olive oil and mix with a fork until combined.
3. Add breadcrumbs onto a separate plate.
4. Dip turkey cutlet into egg wash and let excess egg drip off. Place in breadcrumb mixture and cover both sides. Move to a clean plate and repeat process.
5. Add enough oil to cover bottom of a large pan and place over medium heat. When oil is hot, pan-fry cutlets 3 minutes per side or until cooked through.
6. Butter each roll and spread pesto (don’t be shy) on the top and bottom. Add prosciutto slice, cheese and turkey cutlet. Top with tomato slices and arugula leaves.

The Culinary Chase’s Note: The secret to this recipe is to make sure the breadcrumbs are well seasoned.  You can also use chicken cutlets.  Toast the bread if you like and if you have any cutlets leftover, chop and toss into a salad.  Enjoy!

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