Yield: 4 Ethnicity: New American   Meal Type: Sandwich, Wrap   Preparation Method: Grill   Product Type: Turkey Thighs

Mayonnaise

1 Large avocados, peeled and pitted

1 Clove garlic, peeled

4 Ounces mayonnaise

In a food processor, blend avocados and garlic. Add mayonnaise and blend until smooth. Cover and refrigerate.

Grill Procedure

2 (8 to 10-Ounce) TURKEY THIGHS, skinless and boneless

To Taste kosher salt and freshly ground black pepper

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, turning frequently, until the internal temperature reaches 170 degrees F. Let turkey thighs rest for 5 to 8 minutes.

Assembly

8 Slices pumpernickel bread

1/2 Pound smoked Gouda cheese, sliced into 1-ounce slices

1 Large red ripe tomato, sliced thin

1/2 Head baby romaine lettuce, washed, drained and chilled

Slice grilled turkey into 1/4-inch slices. Spread mayonnaise on one side of each bread slice. For each sandwich, top one bread slice with 4-ounces grilled turkey slices. Layer 2 slices of 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. Repeat for remaining sandwiches. Serve immediately.

Recipe Source: Recipe developed by Sous Chef Kirk Brooks of the Doubletree Hotel in Tucson, AZ.