Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey.
The marinade is the key in this recipe. It reminds me of a tangy, Italian version of chimichurri. I prepared the skewers on the grill, but you could easily marinate the turkey ahead of time and cook over a campfire. The result is simple, delicious, and very comforting.
- 1-2 lbs. turkey breast, sliced into ½-inch-thick strips, lengthwise
- 4 hoagie, subway, or bolillo rolls
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- ½ cup olive oil
- 6 garlic cloves, grated
- 2 tbsp. fresh basil, minced
- 1 tbsp. fresh thyme, minced
- 1 tbsp. fresh mint, minced
- 2 tbsp. fresh parsley, minced
- 2 tbsp. dried oregano
- ¾ tsp. salt
- ¾ tsp. black pepper
- ½ tsp. crushed red pepper flakes
Also works with
- In a medium bowl, combine all the ingredients for the marinade and whisk until well until incorporated. Set aside two tablespoons of the marinade for topping.
- Place the sliced turkey in a non-reactive bowl. Add all the marinade but the two tablespoons. Mix well to coat all the meat.
- Place the meat in the refrigerator and allow it to marinate for at least 2 hours or overnight. Place the bamboo skewers in water and allow to soak for the same duration. If cooking over a campfire, substitute the bamboo for hot dog forks.
- Preheat the grill or start a campfire.
- Remove the meat from the marinade, roll into tight rolls, and place on the skewers. Repeat for all the meat. Discard the remaining marinade.
- Place the meat on the grill and cook for 3 to 5 minutes per side until cooked to 165°F internal. Toast the bread on the grill.
- Add the cooked meat to the toasted rolls and top with the two tablespoons of reserved marinade. Enjoy!