Turkey, kale, and pepper mayo sandwiches

Ingredients:

• 2 tsp extra-virgin olive oil
• 4 strips of bacon
• 450 g natural turkey cutlets
• 0.5 tsp paprika
• 1/4 tsp dried thyme
• 1/3 cup light mayonnaise
• 2 tablespoons canned chopped hot peppers
• 3 cups finely chopped kale (about 90 g)
• 8 thin slices multigrain bread, toasted
• Potato chips from the oven ready to serve

Preparation:

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Cook the bacon, turning occasionally, until crisp, 12–15 minutes. Transfer the bacon to paper towels, discarding the fat in the skillet.
2. Sprinkle the turkey cutlets on both sides with paprika, thyme, and a generous pinch of salt and black pepper. Increase the heat under the pan to medium-high. Add the cutlets and cook, turning once, until cooked through, 6–8 minutes. Transfer to a cutting board; discard the fat in the pan.
3. Combine the mayonnaise and chopped pepper in a small bowl. Season with salt and pepper and set aside. Place the cabbage in a medium bowl; add a pinch of salt and the remaining 1 teaspoon of olive oil and massage with your hands until bright green and softened, about 1 minute.
4. Brush the bread with the grease from the pan, then spread with mayonnaise and pepper. Arrange the cabbage on 4 slices of bread. Slice the turkey into pieces large enough to fit on the bread and arrange them on top of the cabbage. Break the bacon in half and add to the turkey. Top with the remaining slices of bread. Serve with chips.