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1
Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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2
Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes.
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3
Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute.
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4
Remove from the heat and let cool slightly.
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5
Lay the turkey, skin-side down, on a cutting board.
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6
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.
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7
Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper.
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8
Cut four 12-inch pieces of kitchen twine.
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9
Spread the garlic mixture evenly over the turkey.
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10
Arrange the pancetta on top in an even layer, then sprinkle with the parsley.
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11
Starting from a long side, roll up the breast and tie gently with the twine.
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12
Brush with the remaining 1 tablespoon olive oil and season with salt and pepper.
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13
Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan.
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14
Roast until the skin is golden, about 40 minutes.
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15
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.
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16
Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing.
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17
(If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.)
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18
Make the sandwiches: Drizzle the cut sides of the rolls with olive oil.
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19
Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings.
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20
Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.
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21
Photograph by Kana Okada
