Directions:

1. To Prepare Brined Southwestern Turkey Cutlet: Cut turkey breast 1/2″ x 3″ x 1 1/2″. In a stainless-steel bowl, combine lime juice, cilantro, salt, brown sugar and water. Mix until well blended. Add turkey cutlets to mixture. Cover bowl with plastic wrap. Hold refrigerated for at least 8 hours.Remove cutlets from brine and pat dry. Discard excess brine.
2. To Prepare Honey BBQ Sauce: Combine all ingredients until well-blended. Use immediately. Or, place in refrigerator until ready to use.
3. To Prepare Smashed Avocado: In a stainless-steel bowl, combine avocado pulp, lemon juice, salt and cumin. Using a fork, mash avocado and mix well. Use immediately. Or, place in refrigerator until ready to use.
4. To Prepare Southwestern Turkey Cutlet Sandwich: Line sheet pan with parchment paper. Arrange bacon on parchment paper. Do not overcrowd. Cook in a preheated 350 degree F. convection oven (400 degree F. standard oven) for 10 to 13 minutes or until crisp. Remove from pans. Allow to slightly cool at room temperature before using. Preheat grill to medium high. Place turkey cutlet on grill. Season cutlet with cumin and garlic powder. Evenly grill each side until cooked through. Brush honey BBQ sauce on each side of cutlet. Place 2 slices cheese on top of turkey cutlet and allow to melt. Slice ciabatta rolls in half. On heel of roll, place 1 grilled turkey cutlet with melted cheese. Top with 2 slices bacon, 1/2 cup shredded lettuce and 2 slices tomato. Spread 1/4 cup smashed avocado on top of crown of roll. Place crown of roll on sandwich to close. Enjoy.