Roast Turkey Avocado And Bacon Sandwiches Food

TURKEY BACON AVOCADO SANDWICH

Steps:

• Spread the mayonnaise on one side of both slices of toasted bread.
• Top a bread slice with provolone cheese, turkey, bacon, tomato, and lettuce. Sprinkle with black pepper, if desired.
• Place the remaining bread slice on top, slice in half, and serve.

CHIPOTLE TURKEY SANDWICHES WITH BACON AND AVOCADO

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
• Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
• Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.

ROAST TURKEY, AVOCADO AND BACON SANDWICHES

Steps:

• Preheat the oven to 400°F. To Prepare the Roast Turkey: Strip the leaves off the herb sprigs and discard stems. Toss the herbs and softened butter into the bowl of a food processor and pulse until green and smooth. Carefully lift the skin from the breast and using your fingers, separate the skin creating a pocket. Place 1/2 of the herbed butter between the skin and breast meat. Spread it as evenly as you can, covering as much of the breast as possible. Rub the turkey all over with the olive oil and sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165°F. Remove from the oven and let rest for 15 minutes on the cutting board. NOTE: Cooking time will be different depending on whether your turkey breast is on the bone or boneless. Turkey can be roasted up to several days in advance. Store, covered, with the cooking liquids in the refrigerator. Return to room temperature before making sandwiches. Prepare Avocado: Using a sharp knife, split the avocado in half lengthwise, running the knife around the center pit. Twist the halves in opposite directions to separate them. Use a spoon to slip under the pit and discard it. Use a large cooking spoon to scoop out the avocado meat, staying as close to the peel as possible. Slice the avocado halves, and toss gently in a bowl with the lemon juice, olive oil, salt and pepper. For each sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Butter one side of another piece of bread and place it buttered side up, on top of the bacon. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tbsp of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot, can, or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich, or you can use a Panini press. Toast for 1 minute or until golden, turn the sandwich over and toast the second side. Repeat with remaining sandwiches. Cut the sandwiches in half and serve while hot.

TURKEY-AVOCADO CLUBS

Steps:

• Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
• Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
• Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, &

Steps:

• Onion Relish:.
• In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
• Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar.
• Place over moderate heat and bring to simmer, reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours,.
• (The liquid should be syrupy and coat the onions).
• Remove from heat and cool to room temperature.
• Aïoli:.
• In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes.
• Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes, (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time).
• Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
• Preheat oven to 350°F.
• Bacon:.
• In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain.
• Repeat with remaining 6 slices.
• Set aside.
• Assemble Sandwiches:.
• Slice each ciabatta in half and place on large baking sheet.
• Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat.
• Lay 3 slices bacon on each of 4 ciabatta tops.
• Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish.
• Divide avocado slices between sandwiches, placing on top of bacon.
• Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA

Steps:

• Make onion relish:
• In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
• Make aïoli:
• In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
• Preheat oven to 350°F.
• Cook bacon:
• In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
• Assemble sandwiches:
• Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.