TURKEY AVOCADO PANINI
This is such an easy, light, refreshing and YUMMY sandwich!
Provided by Amanda
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
- Preheat a panini sandwich press.
- To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
- Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.
Nutrition Facts : Calories 722.7 calories, Carbohydrate 42.1 g, Cholesterol 62.4 mg, Fat 51.3 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 12.5 g, Sodium 1720 mg, Sugar 3.9 g
TURKEY-AVOCADO CLUBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 418, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 1,349 milligrams, Carbohydrate 39 grams, Fiber 14 grams, Protein 31 grams
OVENGOLD® TURKEY AVOCADO SANDWICH WITH BACON
Boar's Head Ovengold® Turkey. Bacon. Avocado. A classic - need we say more? Tomato. Monterey Jack. There, that oughta do it.
Provided by Boars Head Recipes
Categories Lunch/Snacks
Time 5m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place bread onto a clean work surface.
- Spread the mustard on the top of each slice of bread.
- Top one slice of bread with lettuce, tomato, avocado, Ovengold Turkey, cheese, and bacon.
- Crown with the second slice of bread and cut diagonally to serve.
Nutrition Facts : Calories 140.9, Fat 1.7, SaturatedFat 0.4, Sodium 258.8, Carbohydrate 27, Fiber 1.7, Sugar 3.2, Protein 4.2
TURKEY BACON AVOCADO SANDWICH
Quick sandwich to make! Uses deli sliced turkey and pre-cooked bacon, so it's ready in no time. The avocado gives it a nice creaminess.
Provided by breezermom
Categories Lunch/Snacks
Time 11m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 8
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.
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.
'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA
Provided by Tom Colicchio
Categories Sandwich Blender Food Processor Onion turkey Vegetable Bake Picnic Super Bowl Lunch Bacon Avocado Fall Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 20
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.
TURKEY BACON AVOCADO SANDWICH
A light and healthy sandwich on those days when you want something yummy, yet not really heavy. Perfect in the summertime with fresh garden-ripe tomatoes!
Provided by Samantha Peters Clough
Categories Meat and Poultry Recipes Turkey Breasts
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Spread mayonnaise on one side of both slices of toasted bread. Top a bread slice with provolone cheese, turkey, bacon, avocado, tomato, and lettuce. Place the remaining bread slice on top, slice in half, and serve.
Nutrition Facts : Calories 708 calories, Carbohydrate 38.3 g, Cholesterol 93.4 mg, Fat 44.9 g, Fiber 8.3 g, Protein 39.7 g, SaturatedFat 14.4 g, Sodium 2316.8 mg, Sugar 3.9 g
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