OVENGOLDANDREG; TURKEY AVOCADO SANDWICH WITH BACON
Step 1: Add bacon, tomato, and avocado to an already delicious sandwich made with Boar's Head Brand Ovengold® Turkey Breast. Step 2: Enjoy.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 Serving
Number Of Ingredients 8
Steps:
- Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve.
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.
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
CHIPOTLE TURKEY SANDWICHES WITH BACON AND AVOCADO
Check out Food Network Kitchen Inspirations' new line of sauces and dressings! We used the mango-chipotle vinaigrette for the sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
- Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
- Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.
Nutrition Facts : Calories 760, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 1,851 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Protein 41 grams, Sugar 17 grams
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