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1
Put the turkey in a bowl.
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2
Add all the remaining ingredients except for the mozzarella and work them in gently by hand.
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3
Divide the mixture into 12 equal pieces.
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4
Flatten each piece into a round patty.
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5
Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones.
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6
By hand, press the edges together to seal them and to make patties of even thickness.
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7
Sprinkle both sides of the patties with salt and pepper.
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8
Heat a large ovenproof skillet over moderate heat.
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9
Add olive oil to a depth of 1/8-inch.
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10
When the oil is hot, add the 6 patties.
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11
Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
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12
While the patties are cooking, heat the marinara sauce in a deep skillet.
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13
Add the cooked patties to the sauce.
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14
(Or drain the oil from the skillet and add the tomato sauce directly to the patties.)
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15
Put a few tablespoons of grated mozzarella on top of each patty.
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16
Simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
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17
Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll.
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18
Top with a little more sauce and serve immediately.
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19
Michael's Notes: For the lightest polpettone, work the mixture as little as possible.
