I didn't make any alterations to this recipe, but there are alternative cooking methods to cook this recipe even faster if you're short on time.
Courtesy of Williams-Sonoma Weeknight Fresh +Fast Cookbook
Recipe (makes 4 servings):
4 green onions, white and pale green parts, minced
2 tablespoons olive oil
5 teaspoons rice vinegar
3 1/2 teaspoons fresh ginger, peeled and minced
2 teaspoons wasabi paste
1 avocado, firm but ripe, pitted, peeled, and diced
1 1/4 - 1 1/2 pounds turkey breast cutlets
4 slices country bread
4 large leaves butter letuce
asian sesame oil
coarse kosher salt and freshly ground pepper
Directions:
1. In a bowl, combine the green onions, olive oil, vinegar, 2 teaspoons of minced ginger, and the wasabi. Gently mix in the avocado. Season to taste with salt and pepper; and set aside.
2. Prepare a charcoal or gas grill for direct-heat cooking over high heat. Brush the turkey with sesame oil on both sides, and sprinkle both sides with salt and pepper. Sprinkle the remaining 1 1/2 teaspoons minced ginger over one side of the turkey. Grill the turkey until just cooked through, 2-3 minutes per side. Transfer to a plate.
Alternative #1: Instead of grilling, you can broil the cutlets, or even saute the cutlets in a fry pan.
3. Brush sesame oil over one side of bread. Grill the bread, oiled side down, until golden brown, 2-3 minutes per side.
Alternative #2: You can forgo grilling the bread and stick the bread in the toaster without the sesame oil.
4. Arrange 1 bread slice, grilled side up, on each plate. Arrange sliced lettuce over each, and then top with turkey. Spoon the relish over and serve right away.
