Turkey watercress club sandwiches

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

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