RH Staff

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 avocados and garlic. Add mayonnaise and blend until smooth. Hold, covered, in refrigerator for service.

For turkey: Sprinkle turkey 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 minutes, turning frequently. Continue to grill until the internal temperature reaches 180°F. Hold for service.

For assembly, per order: Spread mayonnaise on one side of two bread slices. Slice grilled turkey into 1/4" slices. Top one bread slice with 4 oz. grilled turkey slices. Layer 2 slices Gouda atop turkey. Continue to layer with 2 slices tomato and a few romaine leaves. Cover with a top for the sandwich and slice on the diagonal.

NATIONAL TURKEY FEDERATION