Put the turkey fillet in a bag with butter, ground black pepper and thyme and cook in sous vide for 1 hour 10 minutes. at a temperature of 75 degrees.
Tear lettuce leaves into large pieces. Cut breast fillet, cucumbers and cherry tomatoes into small cubes, mix everything with Caesar sauce, add chopped parsley.
Parmesan cut into thin slices
Cut the bread into thin slices and dry in the oven.
Assemble salad sandwich. Put Caesar sauce and part of the lettuce and parmesan slices on the dried bread, cover with a second piece of bread and repeat, garnish with watercress.