Smoked Turkey And Avocado Melt Recipes

Steps:

• In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.

Steps:

• Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
• Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top.
• Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
• Enjoy!

Steps:

• Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
• Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
• Serve sandwiches with cucumber salad.

Steps:

• Heat your skillet or flat top to medium heat. For each sandwich: On your first slice of bread spread 1 tablespoon of apricot chutney. Top with 2 slices of Tillamook Baby Swiss Cheese. On your second slice of bread, place the roasted red peppers and 1 teaspoon crumbled blue cheese. Top with 2 slices of Tillamook Monterey Jack Cheese. Place the 1 tablespoon of butter in the skillet and swirl to melt. Place both pieces of bread in skillet and cook until cheese begins to melt. Check bread often to ensure even browning - brioche browns quickly! When cheese is melty, place avocado slices atop one side and assemble sandwich. Cut down the middle and enjoy! Repeat for each consecutive sandwich.

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Steps:

• Halve and pit avocado; scoop flesh into a small bowl. Mash with a fork.
• Spread one side of each bread slice with mashed avocado. Season to taste with salt. Ruffle sliced turkey over two bread slices. Divide corn relish over turkey. Top with watercress; cover with remaining bread, avocado side down. Cut sandwiches in half diagonally, and serve at once.