Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly.
Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it's about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper.
Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper.
Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes.
Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings.
Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.
Photograph by Kana Okada

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.87 Kcal (1590 kJ)
Calories from fat	232 Kcal
		% Daily Value*
Total Fat	25.78g	40%
Cholesterol	107.71mg	36%
Sodium	367.49mg	15%
Potassium	398.87mg	8%
Total Carbs	3.15g	1%
Sugars	1.13g	5%
Dietary Fiber	0.69g	3%
Protein	33.9g	68%
Vitamin C	3.2mg	5%
Iron	1.5mg	8%
Calcium	249.5mg	25%

Amount Per 100 g
Calories	222.06 Kcal (930 kJ)
Calories from fat	135.62 Kcal
		% Daily Value*
Total Fat	15.07g	40%
Cholesterol	62.96mg	36%
Sodium	214.83mg	15%
Potassium	233.17mg	8%
Total Carbs	1.84g	1%
Sugars	0.66g	5%
Dietary Fiber	0.41g	3%
Protein	19.82g	68%
Vitamin C	1.9mg	5%
Iron	0.9mg	8%
Calcium	145.9mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Parmesan Burgers

Ciabatta rolls, Garlic clove, halved, Ground chicken and 9 more..
Heirloom Tomato and Herb Pappardelle

Uncooked pappardelle (wide ribbon pasta) and 10 more..
Smoky Mussels and Clams with White Wine Broth

Wood chips, Extra-virgin olive oil, Chopped shallots and 12 more..
Brown Rice Pilaf with Green Olives and Lemon

Extra-virgin olive oil, plus more for drizzling and 14 more..
Grilled Lemon-Harissa Chicken

Extra virgin olive oil, Capers, drained and smashed and 9 more..
Wild Mushroom Pate

Extra virgin olive oil, Shallot, finely chopped and 9 more..
Chestnut and Mushroom Soup

Extra virgin olive oil, Shallots, Garlic clove, Leek and 9 more..
Mushrooms on Toast

Extra virgin olive oil, Shallots, finely diced and 7 more..
Zucchini-Cheddar Waffles

Extra-virgin olive oil, Shallot, finely chopped and 12 more..
$Tex-Mex Chicken Soup$

Tex-Mex Chicken Soup

Extra-virgin olive oil, Chopped onion and 16 more..
Curried Carrot Soup with Tarragon Oil

Extra-virgin olive oil, White onion, coarsely chopped and 13 more..
Herb-Marinated Pork Tenderloins (Ina Garten)

Lemon , zest grated and 9 more..