Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 sandwiches

　　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

　　twelve 1/2-inch slices brioche or challah, toasted lightly

　　12 slices bacon, cooked until crisp

　　3 small tomatoes, sliced

　　

Step 1

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.

　　

Step 2

In a small food processor or blender purée watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste.

　　

Step 3

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.