Chef Kirk Brooks of the Doubletree Hotel in Tucson, Ariz., developed this recipe for the National Turkey Federation.

Grilled Turkey Sandwich with Gouda

Mayonnaise:
1 large avocados, peeled and pitted
1 clove garlic, peeled
4 ounces mayonnaise

For the sandwiches:
2 8 to 10-ounce turkey thighs, skinless and boneless Kosher salt and freshly ground black pepper, to taste
8 slices pumpernickel bread
1⁄2 pound smoked Gouda cheese, sliced into 1-ounce slices
1 large red ripe tomato, sliced thin
1⁄2 head baby romaine lettuce, washed, drained and chilled

For the mayonnaise: In a food processor, blend avocados and garlic. Add mayonnaise and blend until smooth. Cover and refrigerate.

Sprinkle thighs with kosher salt and pepper. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat. Place thighs on grill rack, 4 inches from heat. Grill about 14 to 18 minutes, turning frequently. Continue to grill until the internal temperature reaches 180 degrees F. Let turkey thighs rest for 5 to 8 minutes.

To assemble sandwiches: Slice grilled turkey into 1⁄4-inch slices. Spread mayonnaise on one side of each bread slice. For each sandwich, top one bread slice with 4 ounces grilled turkey slices.

Layer 2 slices of Gouda atop turkey. Continue to layer with 2 slices tomatoes and a few romaine leaves. Cover with a top for the sandwich and slice on the diagonal. Repeat for remaining sandwiches. Serve immediately.

Makes 4 servings.