Active Time

　　10 min

　　Total Time

　　15 min

　　A classic American sandwich gets a makeover: The avocado dressing has an inviting creaminess to it, and the crunchy grilled croutons are a revelation.

　　

Ingredients

Makes 4 servings

　　6 bacon slices

　　1 ripe 6-to 8-ounces avocado, pitted and peeled

　　1/4 cup mayonnaise

　　1/3 to 1/2 cup water

　　3 tablespoons fresh lemon juice

　　1 (6-inch) piece baguette or Italian loaf, halved lengthwise

　　2 tablespoons olive oil, divided

　　1 pound turkey cutlets

　　1 (10-ounces) bag chopped romaine

　　2 cups shredded cabbage or coleslaw mix

　　2 medium tomatoes, chopped

　　Equipment: a 2-burner grill pan

　　

Step 1

Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.

　　

Step 2

Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.

　　

Step 3

Heat grill pan over medium-high heat until hot.

　　

Step 4

Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.

　　

Step 5

Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.

　　

Step 6

Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.

　　

Step 7

Toss just before serving and serve remaining dressing on the side.