| Mayonnaise |
| 1 Large avocados, peeled and pitted |
| 1 Clove garlic, peeled |
| 4 Ounces mayonnaise |
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- In a food processor, blend avocados and garlic. Add mayonnaise and blend until smooth. Cover and refrigerate.
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| Grill Procedure |
| 2 (8 to 10-Ounce) TURKEY THIGHS, skinless and boneless |
| To Taste kosher salt and freshly ground black pepper |
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- 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 180 degrees F. Let turkey thighs rest for 5 to 8 minutes.
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| 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 |
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- Slice grilled turkey into ¼-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.
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