With a spoonful of macaroni salad on the side, these sandwiches provide a satisfying lunch.
8 ½ inch thick diagonal slices Italian bread
1 tablespoon olive or vegetable oil
2 small ripe tomatoes
½ bunch watercress
6 ounces thinly sliced smoked turkey
3 to 4 tablespoons mayonnaise
Heat the oven to 400F. Brush each slice of bread with some olive oil. Put the bread on a baking pan and bake until golden brown 4 -5 minutes.
Use a sharp knife, cut tomatoes, crosswise into thin slices. Rinse and dry watercress; cut off and discard the thick lower stems of the watercress sprigs.
Top each slice of toast with an equal amount of smoked turkey, folding or cutting the turkey to fit if necessary. Spoon a dollop of mayonnaise on top of each turkey slice and arrange two or three slices of tomato over the mayonnaise. Garnish each opened faced sandwich with a sprig of watercress.
If desired, cover a serving platter with the remaining watercress, and arrange the open-faced sandwiches on top. Garnish the platter with any leftover tomato slices,
Cuisine Writer
