Turkey Bacon Avocado Sliders 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.

SUNNY'S GRILLED CHICKEN AND AVOCADO BACON SLIDERS

Steps:

• For the chicken and marinade: Gently press each thigh between 2 pieces of plastic wrap to flatten (do this with a rolling pin, it's less brutal than pounding). Season the chicken on both sides with salt and pepper. Place the chicken in a large resealable plastic bag with the oil, cumin and lime zest and juice. Seal the bag and squish everything around until everything is coated by everything. Rest on the counter for 1 hour.
• For the spread: In a medium bowl, add the cilantro, bacon, avocado, tomatoes and hot sauce if using. Fold to combine gently so the tomatoes don't get mashed, then taste and season with a pinch of salt if needed. Cover by placing plastic wrap directly on the top of the spread and refrigerate until using.
• For the caramelized onions: In a large pot on low heat (or in a pot over the indirect heat area of a grill), add the onions, olive oil, butter, a pinch of salt and a few grinds of pepper. Cook, stirring every other minute or so, until the onions are tender and a deep golden brown, about 30 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the chicken from the bag, shaking off excess marinade. Place the chicken over the direct heat of the grill (or on the grill pan). Once the chicken releases from the grill and can be flipped, flip it to the indirect heat side of the grill (or lower the heat on the grill pan) and grill until cooked through, just 3 to 4 minutes more. Remove the chicken to a cutting board and cover with aluminum foil for 10 minutes. Roughly chop the chicken.
• To assemble and serve. Build each burger in this order, starting at the bottom with: the bottom bun, slice of cheese, big scoop of chicken and caramelized onions and the top roll slathered with tons of avocado spread.

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.

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.