Yield: 1 Servings
|1 tablespoon||Olive oil|
|2 tablespoons||Fresh lemon juice|
|¾ teaspoon||Freshly ground black pepper|
|1||Garlic clove; minced|
|¾ pounds||Turkey cutlets; (each about 1/3 inch thick)|
|¾ cup||Watercress leaves plus about 1 cup tender sprigs|
|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