| 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
A Message from our Provider:
“St Valentine found true love – Jesus”