Wash the meat and dab dry. Peel garlic and cut into thin slices. Wash lemon, rub dry, grate peel. Mix 4 tablespoons olive oil with garlic, lemon peel, rosemary and pepper.
Spread it on the neck steaks and let it stand for a short time. Wash the tomatoes, cut 2 of them into slices, wash sage, pluck 6 large leaves. Season the turkey escalopes with salt and pepper, cover each with 1 slice of tomato and 1 sage leaf and fold over.
Wrap 1 bacon slice around each and fix with wooden skewers. Cut the rest of the tomatoes 4 times each. Wash the basil, pluck 12 leaves. Cut a slice of cheese into 12 pieces. Put basil leaves and pieces of cheese into the cut tomatoes.
Spread the tomatoes with oil and season. Wrap in aluminium foil. Spread toast with butter. Cover 3 slices with remaining cheese, cover with the remaining slices of bread. Slice diagonally. Drizzle bread with the remaining olive oil.
Roast on the grill until golden brown. Salt neck steaks and grill for about 8 minutes, escalopes for about 10 minutes. Grill tomatoes for about 7 minutes, turning several times. Add barbecue sauces and baguette as desired.