Turkey Cobb Salad Sandwich
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Ingredients
To poach a turkey breast
| 1 (5-1/2) | whole turkey breast, with skin and bone | | 1 | lg. onion, chopped | | 3 | carrots, chopped | | 2 | bay leaves | | 1 tsp. | whole black peppercorns | | 1/4 cup | distilled white vinegar | | 2 tbsp. | distilled white vinegar |
Other ingredients
| 6 slices | bacon | | 1/2 lb. | poached turkey breast | | 4 slices | pain de mie or | | other firm white sandwich bread (approximately 1/4-inch thick) | | 2 oz. | blue cheese, softened | | 2 tbsp. | mayonnaise | | 1 | firm, ripe California avocado | | 4 | sm. crisp romained lettuce leaves |
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Instructions
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.
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.
Author's Comments
Per serving: 569 calories (kcal), 36 grams total fat (55% calories from fat), 28 grams protein, 37 grams carbohydrate, 75 mg. cholesterol, 1479 mg. sodium. Food exchanges: 1/2 grain (starch), 3-1/2 lean meat, 6 vegetable, 0 fruit, 5 fat, 0 other carbohydrates.
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sandwich, turkey sandwich