| Amount | Ingredient |
| 7 Each | anchovy fillets, drained |
| 1-1/2 Pounds | black olives, pitted and drained |
| 3 Tablespoons | black pepper |
| 1/4 Cup | black peppercorns |
| 9 Ounces | bourbon |
| 1-1/2 Cups | bourbon |
| 2 Pounds | brown sugar |
| 7 Ounces | butter substitute (for broiling) |
| 1/4 Cup | cloves |
| 50 Slices | French bread, diagonal cut, 1/2-inch thick |
| 1/4 Cup | fresh lemon juice |
| 1/3 Cup | fresh lemon juice |
| 2 Ounces | freshly squeezed lemon juice |
| 7 Cloves | garlic, minced |
| 3 Heads | green leaf lettuce, washed and drained |
| 1 Gallon | ice water |
| 4 | Kaiser rolls, split and warmed |
| 3 Cups | ketchup |
| 2 Tablespoons | light or regular mayonnaise |
| 4 Tablespoons | mild salsa |
| 3/4 Cup | olive oil |
| 3/4 Cup | olive oil |
| 1 Tablespoon | prepared cilantro pesto |
| 1 | ripe avocado, peeled, sliced |
| 1 Tablespoon | salt |
| 14 Ounces | salt |
| 4 (4-Ounce) | seasoned lean TURKEY BURGER PATTIES |
| 4 (1-Ounce) | slices Pepper Jack cheese |
| 16 | Soft buns, toasted |
| 1-1/4 Cups | sugar |
| 1-1/2 Tablespoons | Tabasco sauce |
| 7 Medium | tomatoes, sliced |
| 25 (4-Ounce) | TURKEY BREAST CUTLETS |
| 4 Pounds | TURKEY BREAST, cut from bone & cut into strips lengthwise |
| 3 Cups | white vinegar |
| 3 Tablespoons | Worcestershire sauce |