Southwest Black Bean Smoked Turkey And Avocado Tea Sandwiches Food

SOUTHWEST BLACK BEAN, SMOKED TURKEY, AND AVOCADO TEA SANDWICHES

Steps:

• In the bowl of a food processor fitted with the metal blade, combine beans, onion, jalapeno, garlic, red-pepper flakes, salt, and pepper. Pulse until smooth and thick; add water 1 tablespoon at a time, if necessary, to reach spreadable consistency. Transfer to 1 medium bowl, and stir in cilantro.
• In another bowl, gently toss avocado with lime juice to prevent browning.
• Assemble the sandwiches: Spread black-bean mixture on two slices of bread; layer one slice with smoked turkey and tossed avocado, and place the other slice on top of it. Using a serrated knife, trim crusts and cut into triangles. Cover with a damp paper towel until ready to serve.

SMOKED DUCK AND CHUTNEY BUTTER TEA SANDWICHES

Steps:

• In the bowl of a food processor fitted with the plastic blade, combine butter and chutney; pulse until well combined.
• Thinly spread chutney butter on two bread slices. Cover one with thin layers of duck and watercress; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

AVOCADO TEA SANDWICHES

Steps:

• Combine mayonnaise, lemon juice and pepper in a small bowl.
• Thinly spread on bread and top with salmon, avocado and cucumber.
• Serve with your favorite tea beverage.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

SMOKED TURKEY, AVOCADO & BRIE SANDWICHES

Steps:

• Cut 6 small (one-person size) baguettes in half.
• Mix together mayo, cilantro, oregano, garlic and pepperoni.
• Spread evenly over the baguette halves.
• On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
• Top with spinach.
• Put the other half of the baguette on top of the filling mix.
• This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

SOUTHWEST TURKEY MELT

Steps:

• In small bowl, combine the salsa, mayo, and green onions; mix well.
• Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each.
• Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread.
• In a large skillet, melt 2 T butter over low heat.
• Place the sandwiches in the skillet and cook for 2-3 minutes.
• Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown.
• Serve immediately.

SOUTHWESTERN TURKEY PINWHEELS

Steps:

• Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa.
• Spread about a tablespoon on each tortilla, or until covered.
• Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.
• Sprinkle with monterrey jack cheese.
• Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.
• Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.