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Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers

['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']

Mix mayonnaise and paprika in small bowl.
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.
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.
Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.

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