GRILLED TURKEY SANDWICHES WITH BABY GREENS, GOAT CHEESE AND VINAIGRETTE

MAKES 4 SANDWICHES

Despite the amount of ingredients in this recipe, it is a quick, easy and delicious sandwich for lunch or a light dinner. I like to use mixed baby greens, but other lettuces could be used. Arugula would complement the flavors of the goat cheese and vinaigrette very well.

INGREDIENTS

• 1/2 teaspoon minced fresh garlic
• 2 tablespoons finely chopped onion
• 1/2 teaspoon Dijon mustard
• 1 teaspoon dried tarragon leaves
• 1 teaspoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 thin slices turkey breast (about 4 ounces each), pounded to even thickness
• 4 medium crusty rolls, heated or toasted, if desired
• Mayonnaise (optional)
• 8 thin slices tomato
• Approximately 2 cups mixed baby greens
• 1/2 cup crumbled mild goat cheese

In a small bowl, combine the garlic, onion, mustard, tarragon and honey. Slowly drizzle in the olive oil, whipping with a whisk to emulsify. Add salt and pepper. Set aside. Heat a grill pan over high heat. Season the turkey slices on both sides with salt and pepper. Grill until grill marks are brown and turkey is cooked through, about 3 minutes per side depending on thickness. Cut the rolls in half horizontally. If desired, spread mayonnaise on the cut sides of the rolls. Place turkey slices on the bottom roll, cutting as needed to fit the shape. Top with tomato slices, then a generous portion of the greens. Top with the goat cheese and drizzle with some of the vinaigrette. Top with the remaining rolls. Serve immediately.

Note: Turkey may be grilled outdoors or sautéed in a skillet.

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