Southwestern Turkey Club

Smashed avocado, sliced turkey, green chilies, sliced red onion and Monterey Jack cheese served triple-decker style

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 20 min
Cook Time: 0 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

12 slices oven roasted deli turkey breast, sliced thin
5 teaspoons canned and drained diced green chilies
8 slices red onions, sliced ¼-inch rings
8 slices Monterey Jack cheese
4 leaves green leaf lettuce
8 slices tomato, sliced ¼ inch
12 slices of white bread toasted

Cilantro Lime Mayonnaise
½ teaspoon lime juice
8 teaspoons low calorie, low cholesterol mayonnaise
¼ teaspoon cilantro leaves, chopped

Avocado Spread
1 large ripe avocado, peeled
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon ground cumin

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Cilantro Lime Mayonnaise: In a bowl, combine all ingredients. Mix well.
Avocado Spread: In a bowl, combine avocado, lemon juice, salt and cumin. Using a fork, mash avocado and mix well.
Sandwich Build: Toast slices of bread. Place toast on flat surface. Spread Cilantro Lime Mayonnaise on 8 slices of bread. Place 1 leaf green lettuce on top of 4 slices Cilantro Lime Mayonnaise bread. Place 3 slices of turkey on top of green leaf lettuce. Place 2 slices Monterey Jack cheese on top of turkey. Place Cilantro Lime Mayonnaise bread on top of cheese. Spread 2 tablespoons Avocado Spread evenly over middle slice of bread. Place 2 slices red onions on top of Avocado Spread. Place ½ teaspoon green chilies on top of onions. Place 2 slices of tomato on top of chilies. Close sandwich with top slice of toast. Place four toothpicks into the sandwich, one in each quarter of sandwich. Cut sandwich in half diagonally and in half again to create 4 equal quarters.