Ingredients

• 2/3 cup mayonnaise
• 2 teaspoons smoked paprika
• 1 pound turkey cutlets
• 4 5-inch-long baguette pieces, halved horizontally, toasted
• 2 12-ounce jars tricolor roasted bell pepper strips, drained

Instructions

1. Mix mayonnaise and paprika in small bowl.
2. Place cutlets on work surface. Using meat mallet, pound to 1/4-inch thickness. Spread 2 tablespoons paprika mayo over both sides of cutlets. Sprinkle with salt and freshly ground black pepper.
3. Heat heavy large nonstick skillet over medium-high heat. Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.
4. Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.