Courtesy of National Turkey Federation
4Servings•20 Min.Prep Time•20 Min.Cook Time•20 Min.Chill Time•Baked potato chips and dill pickles.Serve With•
原料：
- Mayonnaise:
- 1 large avocado, peeled and pitted
- 1 clove garlic, peeled
- 4 oz. mayonnaise
- Grill Procedure:
- 2 (8 -10 oz.) turkey thighs, skinless and boneless
- kosher salt and ground black pepper, to taste
- 8 slices pumpernickel bread
- 1/2 lb. smoked Gouda cheese, sliced into 1 oz. slices
- 1 large tomato, sliced thin
- 1/2 head baby romaine lettuce, washed, drained and chilled
说明：
- In a food processor, blend avocados and garlic. Add mayonnaise and blend until smooth. Cover and refrigerate.
- Sprinkle thighs with kosher salt and pepper.
- Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat. Place thighs on grill rack, 4 inches from heat.
- Grill about 14-18 min. turning frequently. Continue to grill until the internal temperature reaches 180°F. Let turkey thighs rest for 5 to 8 min.
Assembly:
- Slice grilled turkey into 1/4-inch slices.
- Spread mayonnaise on one side of each bread slice.
- For each sandwich, top one bread slice with 4-oz. grilled turkey slices.
- Layer 2 slices of Gouda atop turkey. Continue to layer with 2 slices tomatoes and a few romaine leaves.
- Cover with a top for the sandwich and slice on the diagonal. Repeat for remaining sandwiches. Serve immediately.
Recipe developed by Sous Chef Kirk Brooks of the Doubletree Hotel in Tucson, AZ.
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