Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish

• 1 small ripe Haas avocado
• 4 5-inch-square slices multigrain sandwich bread
• Salt to taste
• 1/2 pound thinly sliced smoked turkey breast
• 1/2 cup tangy corn relish (recipe follows)
• 1/2 cup coarsely chopped watercress leaves

1. Halve and pit avocado; scoop flesh into a small bowl.
2. Mash with a fork.
3. Spread one side of each bread slice with mashed avocado.
4. Season to taste with salt.
5. Ruffle sliced turkey over two bread slices.
6. Divide corn relish over turkey.
7. Top with watercress; cover with remaining bread, avocado side down.
8. Cut sandwiches in half diagonally, and serve at once.

avocado, bread, salt, turkey breast, corn relish, watercress leaves

Taken from cooking.nytimes.com/recipes/6629 (may not work)