Turkey Cobb Salad Sandwich |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Ingredients:
one 5 1/2 to 6 pound whole turkey breast with skin and bone |
1 large onion, chopped |
3 carrots, chopped |
2 bay leaves |
1 teaspoon whole black peppercorns |
1/4 cup plus 2 tablespoons distilled white vinegar |
6 bacon slices |
1/2 pound poached turkey breast |
4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick) |
2 ounces blue cheese (softened) |
2 tablespoons mayonnaise |
1 firm-ripe california avocado |
4 small crisp lettuce leaves (romaine) |
Directions:
1. To poach A Whole Turkey Breast:
2. In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
3. In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.
|
|