Philly-Style Turkey Sandwiches

Preheat the oven to 450°F. Remove and discard the netting from the turkey; pat dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned turkey, skin side down, and cook 7 to 9 minutes on the first side, or until the skin is golden brown and crispy. Flip and cover the pan with aluminum foil. Cook 9 to 11 minutes, or until lightly browned and cooked through. (An instant-read thermometer should register 165°F.) Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place to rest for 10 minutes.

While the turkey cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Roughly chop the capers. Quarter and deseed the lemon. Cut off and discard the bottom inch of the broccoli rabe; thinly slice. Halve the rolls Peel the garlic. Grate the cheese.

While the turkey continues to cook, in a large bowl, combine the cabbage, capers, and the juice of all 4 lemon wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, to the pan of reserved fond, add the broccoli rabe and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until bright green and softened. Turn off the heat; season with salt and pepper to taste.

While the slaw continues to marinate, place the rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a clean, dry work surface. When cool enough to handle, carefully rub the whole garlic clove onto the cut sides of the toasted rolls. Discard the clove.

Slice the rested turkey crosswise into ¼-inch-thick pieces. Divide the sliced turkey between the seasoned roll bottoms. Top with the cheese and cooked broccoli rabe; season with salt and pepper. Complete the sandwiches with the roll tops. Divide the sandwiches and slaw between 2 dishes. Enjoy!