Ingredients Jump to Instructions ↓

  1. 5 1/2 to 6 pound whole turkey breast with skin and bone

  2. 1 large onion , chopped

  3. 3 carrots, chopped

  4. 2 bay leaves

  5. 1 teaspoon whole black peppercorns

  6. 1/4 cup plus 2 tablespoons distilled white vinegar

  7. 6 bacon slices

  8. 1/2 pound poached turkey breast

  9. 4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)

  10. 2 ounces blue cheese (softened)

  11. 2 tablespoons mayonnaise

  12. 1 firm-ripe California avocado

  13. 4 small crisp lettuce leaves (romaine)

Instructions Jump to Ingredients ↑

  1. 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.


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