Food Network: Turkey Cobb Salad Sandwich

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Turkey Cobb Salad Sandwich
Recipe courtesy Gourmet Magazine

Ingredients
To poach a whole turkey breast:
One 5 1/2 to 6 pound whole turkey breast with skin and bone
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup plus 2 tablespoons distilled white vinegar
6 bacon slices
1/2 pound poached turkey breast
4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)
2 ounces blue cheese (softened)

2 tablespoons mayonnaise1 firm-ripe California avocado
4 small crisp lettuce leaves (romaine)

Directions
In a deep kettle combine the turkey breast with enough
cold water to cover it by 1 inch and remove the turkey breast. To the kettle add
the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring
the mixture to a boil, and add salt to taste. Return the turkey breast to the
kettle and poach it, covered, for 30 minutes, and drain it, discarding the other
solids.
In a skillet cook bacon over moderate heat until crisp and transfer to paper
towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2
slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and
thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread

slices and top with remaining 2 slices.