Turkey Cobb Salad Sandwich

• 1 (5-1/2) whole turkey breast, with skin and bone
• 1 lg. onion, chopped
• 3 carrots, chopped
• 2 bay leaves
• 1 tsp. whole black peppercorns
• 1/4 cup distilled white vinegar
• 2 tbsp. distilled white vinegar
• 6 slices bacon
• 1/2 lb. poached turkey breast
• 4 slices pain de mie
• other firm white sandwich bread (approximately 1/4-inch thick)
• 2 oz. blue cheese, softened
• 2 tbsp. mayonnaise
• 1 firm, ripe California avocado
• 4 sm. crisp romained lettuce leaves

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

turkey breast, onion, carrots, bay leaves, whole black peppercorns, white vinegar, white vinegar, bacon, turkey breast, white sandwich bread, blue cheese, mayonnaise, firm

Taken from www.foodgeeks.com/recipes/4417 (may not work)