From: Sous chef Kirk Brooks, Doubletree Hotel, Tucson, AZ. Yield: 12 servings. MAYONNAISE: 3 avocados, peeled and pitted 3 cloves garlic, peeled 12 oz mayonnaise 6 8-10 oz. turkey thighs, skinless and boneless to taste, kosher salt and freshly ground black pepper 24 slices pumpernickel bread 1 1⁄2 lb. smoked Gouda cheese, sliced into 1-oz. slices 3 large red ripe tomatoes, sliced thin 2 heads baby romaine lettuce, washed, drained and chilled For mayonnaise: In food processor, blend ...

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