© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Each 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
12 oz smoked Gouda cheese, sliced into thin 1-oz slices
3 Large red ripe tomatoes, sliced thin
2 Heads baby romaine lettuce, washed, drained and chilled
In a food processor, blend avocados and garlic. Add mayonnaise and blend until smooth. Hold, covered, in the refrigerator for service.
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 minutes, turning frequently. Continue to grill until the internal temperature reaches 170 degrees F. Hold for service.
Per order, spread mayonnaise on one side of two bread slices.
Slice grilled turkey into 1/4-inch slices. Top one bread slice with 4-ounces grilled turkey slices.
Layer 1 slice 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.
Total Calories 719
Total Fat 44 g
Saturated Fat 9 g
Cholesterol 153 g
Sodium 1018 mg
Total Carbohydrates 39 g
Dietary Fiber 8 g
Sugars 4 g
Protein 43 g