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Turkey Sandwiches with Ginger-Avocado Relish

Give avocado a Japanese flavor profile with wasabi paste and fresh ginger. Here, it embellishes grilled turkey cutlets in an innovative sandwich. Serve with a green salad and sweet potato chips.

Ingredients:

  • 4 green onions, white and light green portions, minced
  • 2 Tbs. olive oil
  • 5 tsp. rice vinegar
  • 3 1/2 tsp. peeled and minced fresh ginger
  • 2 tsp. wasabi paste
  • 1 firm but ripe avocado, pitted, peeled and diced
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1 1/4 to 1 1/2 lb. turkey breast cutlets
  • Asian sesame oil for brushing
  • 4 thick slices country-style bread
  • 4 large butter lettuce leaves, sliced

Directions:

In a bowl, combine the green onions, olive oil, vinegar, 2 tsp. of the minced ginger and the wasabi paste. Gently stir in the avocado. Season with salt and pepper. Set the relish aside.

Prepare a hot fire in a grill.

Brush the turkey on both sides with sesame oil, and season on both sides with salt and pepper. Sprinkle the remaining 1 1/2 tsp. ginger over one side of the turkey. Brush one side of the bread slices with sesame oil.

Place the turkey on the grill and cook, turning once, until just cooked through, 2 to 3 minutes per side. Transfer to a plate. Place the bread, oiled side down, on the grill and cook until golden brown, 2 to 3 minutes.

Arrange 1 bread slice, grilled side up, on each plate. Arrange the lettuce on the bread and top with the turkey. Spoon the relish on the turkey and serve immediately. Serves 4.

Quick tips: Turkey cutlets are terrific for weeknight dinners because they cook quickly and taste great, but these sandwiches would also be delicious with grilled chicken breasts or fish fillets. Grilling punches up the flavors of the poultry. If you don’t feel like grilling, quickly sauté the turkey in a fry pan and toast the bread in a toaster. Look for wasabi paste in the Asian food section of the supermarket or in a specialty-food store.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).