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
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
Directions
Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
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.
Heat grill pan over medium-high heat until hot.
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.
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.
Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
Toss just before serving and serve remaining dressing on the side.
