Turkey Watercress Club Sandwiches

• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3/4 pound turkey cutlets (each about 1/3 inch thick)
• 3/4 cup watercress leaves plus about 1 cup tender sprigs
• 1/3 cup mayonnaise
• twelve 1/2-inch slices brioche or challah, toasted lightly
• 12 slices bacon, cooked until crisp
• 3 small tomatoes, sliced

1. In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey.
2. Marinate turkey, turning once, 30 minutes.
3. Discard marinade.
4. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through.
5. Cool turkey on a cutting board and cut into 4 portions.
6. In a small food processor or blender puree watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste.
7. Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste.
8. Top turkey with 4 remaining mayonnaise-spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs.
9. Top with remaining toasts.

olive oil, lemon juice, freshly ground black pepper, garlic, turkey cutlets, watercress leaves, mayonnaise, bacon, tomatoes

Taken from www.epicurious.com/recipes/food/views/turkey-watercress-club-sandwiches-10762 (may not work)