RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4991
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| Recipe Name: |
Turkey Watercress Club Sandwiches - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This can be prepared in 45 minutes or less.
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Ingredients:
1 Tablespoon oil, olive
0.33 Cup mayonnaise
12 Slices bread, challah lightly toasted (1/2-in thick)
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
693 |
Total Carbs: |
53.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
99.1 |
Fat: |
34.5 |
Protein: |
32.05 |
| Fiber: |
7.09 |
Sodium: |
1103.10 |
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