Grilled Turkey Sandwiches with Baby Greens, Goat Cheese and Vinaigrette

Makes 4 sandwiches

Despite the amount of ingredients in this recipe, it makes quick, easy, healthy and delicious sandwiches for lunch or a light dinner. I usually use whatever salad greens I have on hand at the time and you can do the same. Arugula, or a mix of arugula with spinach, is an excellent choice to complement the flavors of the turkey, goat cheese and vinaigrette. The turkey can be grilled indoors or out, or sautéed in a skillet.

Ingredients

• 1/2 teaspoon minced fresh garlic
• 2 tablespoons finely chopped onions
• 1/2 teaspoon Dijon mustard
• 1 teaspoon dried tarragon leaves
• 1 teaspoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 thin slices turkey breast (about 4 ounces each), pounded to even thickness
• 4 medium crusty rolls, preferably multigrain or whole wheat (see a homemade version in the similar and related recipes on the full page view linked above)
• Mayonnaise (optional)
• 8 thin slices tomato
• Approximately 2 cups mixed baby salad greens
• 1/2 cup crumbled mild goat cheese

In a small bowl, combine the garlic, onion, mustard, tarragon and honey. Slowly drizzle in the olive oil, whipping with a whisk to emulsify. Add salt and pepper. Set aside. Heat a grill pan over high heat. Season the turkey slices on both sides with salt and pepper. Grill until grill marks are brown and turkey is cooked through, about 3 minutes per side depending on thickness. Cut the rolls in half horizontally. If desired, toast the cut sides on the grill, then spread lightly with mayonnaise. Place turkey slices on the bottom roll, cutting as needed to fit the shape. Top with tomato slices, then a generous portion of the greens. Top with the goat cheese and drizzle with some of the vinaigrette. Top with the remaining rolls. Serve immediately.