Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 2 tablespoons | Fresh lemon juice |
| ¾ teaspoon | Freshly ground black pepper |
| 1 \N | Garlic clove; minced |
| ¾ pounds | Turkey cutlets; (each about 1/3 inch thick) |
| ¾ cup | Watercress leaves plus about 1 cup tender sprigs |
| ⅓ cup | Mayonnaise |
| 12 slices | Brioche or challah; 1/2-inch, toasted lightly |
| 12 slices | Bacon; cooked until crisp |
| 3 smalls | Tomatoes; sliced |
Can be prepared in 45 minutes or less.
In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting board and cut into 4 portions.
In a small food processor or blender purée watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste.
Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste. Top turkey with 4 remaining mayonnaise-spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs. Top with remaining toasts.
Makes 4 sandwiches.
Gourmet May 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998