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, but if you don’t feel like grilling, quickly sauté the turkey in a frying 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.
Turkey Sandwiches With Ginger-Avocado Relish
4 green onions, white and pale 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
Kosher salt and freshly ground pepper
1 1/4 to 1 1/2 lb. (625 to 750 g) turkey breast cutlets
Asian sesame oil
4 thick slices rustic country bread
4 large leaves butter lettuce, sliced
In a bowl, combine the green onions, olive oil, vinegar, 2 tsp. of the minced ginger and the wasabi. Gently mix in the avocado. Season to taste with salt and pepper; set aside.
Prepare a hot fire in a grill. Brush the turkey with sesame oil on both sides and sprinkle both sides with salt and pepper. Sprinkle the remaining 1 1/2 tsp. ginger over one side of the turkey. Brush sesame oil over one side of the bread. Grill the turkey until just cooked through, 2 to 3 minutes on each side. Transfer to a plate. Grill the bread, oiled side down, until golden brown, 2 to 3 minutes.
Arrange 1 bread slice, grilled side up, on each plate. Arrange sliced lettuce over each, and then top with turkey. Spoon the relish over and serve immediately. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd