Turkey cobb salad sandwich

Yield: 1 servings

Measure Ingredient
One; (5 1/2 to 6 pound)
; whole turkey breast
; with skin and bone
1 large Onion; chopped
3 Carrots; chopped
2 Bay leaves
1 teaspoon Whole black peppercorns
¼ cup Plus 2 tablespoons distilled white
; vinegar
6 Bacon slices
½ pounds Poached turkey breast
4 slices Pain de mie or other firm white sandwich; (about 1/4 inch
; bread, thick)
2 ounces Blue cheese; (softened)
2 tablespoons Mayonnaise1 firm-ripe California avocado
4 smalls Crisp lettuce leaves; (romaine)



To poach A Whole Turkey Breast: In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.

Other Ingredients:

In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain.

Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise.

Thinly slice turkey diagonally. Pit and peel avocado and thinly slice.

Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

Yield: 2 servings

Converted by MC_Buster.

Per serving: 569 Calories (kcal); 36g Total Fat; (55% calories from fat); 28g Protein; 37g Carbohydrate; 75mg Cholesterol; 1479mg Sodium Food Exchanges: ½ Grain(Starch); 3½ Lean Meat; 6 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9383 Converted by MM_Buster v2.0n.

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