Turkey And Avocado Sandwiches Food

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.

ROAST TURKEY, AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and 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 degrees F. Let rest for 15 minutes on the cutting board.
• To assemble the 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. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
• Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon 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 or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half 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.

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.

TURKEY AND AVOCADO SANDWICH

Steps:

• Mix barbecue sauce and dressing in small bowl; spread mixture evenly on 1 side of each bread slice.
• Cover each of 4 bread slices with 1 lettuce leaf, 2 turkey slices, 1 tomato slice, 1/4 of the avocado and 1/4 of the onion slices. Top with remaining bread slices.