- 4 peaches, pit removed and cut in quarters
- 1/4 cup cider vinegar
- 1/4 cup orange juice
- 2 teaspoons Morton® Nature's Seasons® Seasoning Blend
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
- Sandwich:
- 12 thick slices bacon
- 4 (6 ounce) fillets turkey breast
- 1 tablespoon Morton® Nature's Seasons® Seasoning Blend
- 4 large submarine or torpedo buns, sliced in half lengthwise
- 8 leaves leaf lettuce, washed and dried
- 2 large vine ripened tomatoes, sliced
- 1 cup Grilled Peach Relish
- Preheat grill to high (about 500 degrees F).
- To prepare the peach relish, spray peach quarters liberally with non-stick cooking spray. Place peaches, cut side down, onto grill. Grill for 6 to 8 minutes, turning once, until peaches are lightly charred and tender. Remove from grill and allow to cool slightly.
- Carefully peel skin from peaches (it should come off easily) and dice into large chunks.
- Place peeled peaches in a saucepan over medium-high heat. Add cider vinegar, orange juice, Morton(R) Nature's Seasons(R) Seasoning Blend and honey. Stir to combine. Bring to a boil, stirring frequently.
- Reduce heat to low and simmer for about 10 minutes or until relish is thick.
- Remove grilled peach relish from heat and cool slightly. Stir in fresh basil.
- Transfer sauce to bowl. Cool; cover and refrigerate until needed.
- To prepare the sandwich, fry bacon according to package instructions until crisp.
- Pat dry with paper towel to remove excess fat and set aside.
- Heat grill to medium-high (about 450 degrees F).
- Place turkey filets in a large glass dish and season with Morton(R) Nature's Seasons(R) Seasoning Blend, turning to coat and gently pressing the spices into the meat to adhere.
- Place seasoned turkey filets onto grill and grill for 5 to 6 minutes, per side, turning once until fully cooked. (An instant read thermometer should read 175 degrees F).
- Remove turkey filets from grill and allow to cool slightly.
- To assemble the sandwich, lay submarine or torpedo bun, cut side up, onto a flat surface. Layer 2 slices of leaf lettuce, 3 to 4 slices of tomato, and 3 slices of bacon onto bottom bun.
- Thinly slice each grilled turkey filet and fan a sliced filet onto bottom bun. Top with 2 tablespoons of grilled peach relish and top of bun. Slice in half. Repeat with remaining buns and turkey filets.
- Serve with extra grilled peach relish.