Italian Turkey and Pancetta Sandwiches

Ingredients:

• 3 tbsp. l. olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 2 tsp fennel seeds, crushed
• 1 tsp chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/4 - 1/2 tsp dried red onion flakes pepper
• 900 g turkey breast fillet with skin
• Coarse salt and freshly ground pepper
• 12 thin slices pancetta (about 60g)
• 2 tbsp chopped fresh parsley
• 8 small loaves of ciabatta bread, each cut in half lengthwise
• 110-220 g mature provolone cheese, cut into thin slices (optional)

Preparation:

1. Preheat oven to 200°C. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add shallots, garlic, and fennel seeds; cook until shallots begin to soften, 2 minutes.
   
   Stir in rosemary, thyme, pepper flakes, and 1/4 teaspoon salt; continue cooking for 1 minute. Remove the pan from the heat and let cool slightly.
2. Place the turkey breast, skin side down, on a cutting board. Cover with plastic wrap and lightly pound the meat with a mallet, creating a thickness of about 6 mm. Remove the plastic wrap and season the meat with 1/4 teaspoon each of salt and pepper.
3. Cut four 12-inch pieces of kitchen twine. Coat the meat with the garlic mixture, then top with pancetta and sprinkle with parsley. Starting from the long side, roll the meat into a log and tie it carefully with twine. Brush the roll with the remaining 1 tablespoon of olive oil, season with salt and pepper.
4. Place the roulade in a roasting pan or baking dish, then add 1 cup of water. Bake the meat in the oven until golden brown, about 40 minutes. After the time has elapsed, increase the temperature to 220°C and continue cooking for about 10 minutes, until the skin is crispy.
   
   Check the meat's readiness using a thermometer by inserting it into the thickest part of the roll; the thermometer should show a temperature of 68 - 72°C.
5. Place the roll on a cutting board and let it rest for 30 minutes. Drizzle the bread with olive oil and top with provolone cheese. Slice the meat and arrange them on top of the cheese, drizzling with the juices. Then cover the sandwiches with the top halves of the bread.