1 tablespoon olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 pound turkey cutlets each about 1/3 inch thick
3/4 cup watercress leaves plus about 1 cup tender sprigs
1/3 cup mayonnaise
12 1/2 inch slices brioche or challah, toasted lightly
12 slices bacon, cooked until crisp
3 small tomatoes, sliced
In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat a well seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting board and cut into 4 portions. In a small food processor or blender puree watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste. Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste. Top turkey with 4 remaining mayonnaise spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs. Top with remaining toasts. Serves 4.
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