© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Servings: 4 sandwiches
1 tablespoon olive oil
2 tablespoons fresh lemon juice
¾ teaspoon freshly ground black pepper
1 garlic clove, minced
¾ pound turkey cutlets (each about ⅓ inch thick)
¾ cup watercress leaves plus about 1 cup tender sprigs
⅓ cup mayonnaise
12 ½-inch slices brioche or challah, toasted lightly
12 slices bacon, cooked until crisp
3 small tomatoes, sliced
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.