| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Fresh lemon juice |
| 3/4 | ts | Freshly ground black pepper |
| 1 | Garlic clove; minced | |
| 3/4 | lb | Turkey cutlets; (each about 1/3 inch thick) |
| 3/4 | c | Watercress leaves plus about 1 cup tender sprigs |
| 1/3 | c | Mayonnaise |
| 12 | sl | Brioche or challah; 1/2-inch, toasted lightly |
| 12 | sl | Bacon; cooked until crisp |
| 3 | sm | Tomatoes; sliced |
INSTRUCTIONS
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@pctech.net> on Mar 16, 1998
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