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.
Season turkey cutlets with salt and pepper.
Mash the avocado and the mayonnaise together in
1. Toast bread.
2. Smear bread with mustard and avocado.
3. Place lettuce on bread, then turkey slices.
4. Close sandwich and eat.
In a small bowl, mash avocado, garlic powder and rosemary together with a fork, leaving the mixture slightly chunky but thoroughly mixed.
Spread avocado mixture on one slice of bread, and mayo on the other.
Sprinkle basil leaves over the mayo.
Add turkey and sprouts.
Repeat for the second sandwich.
Serve.
Mix mustard and mayonnaise and spread on bread.
Layer turkey on bread, not flat, but wrinkled.
Repeat with Swiss, then avocado, tomato, lettuce and sprouts.
Bon Appetit!
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.
Chipotle Mayonnaise:
Combine all ingredients and mix well. Set aside.
Spread chipotle mayonnaise on both sides of croissant. Layer on bottom, the lettuce, the turkey, cheese, tomato, avocado, and top croissant.
In a medium bowl whisk together mayonnaise, mustard and garlic, season with salt and pepper to taste.
Add avocado, turkey, tomatoes and toss.
Toast bread slices and butter lightly.
Divide turkey mixture on 4 of the slices, top each with 2 slices bacon, 3-4 egg slices, sprinkle with crumbled blue cheese, top with lettuce and other slice of toast.
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.
Heat 1/2 tbsp oil in a nonstick pan and cook turkey 5-6 mins. Season and remove from heat.
For the dressing, squeeze lemon half into a small bowl and season. Whisk in remaining olive oil.
To assemble, toss the turkey, tomatoes, avocado and 3/4 of the cilantro with the dressing. Sprinkle with remaining cilantro and serve with lemon wedges.
Assemble each sandwich: spread 1/2 teaspoon butter
lice of bread.
Layer turkey breast on top.
Place
ntil incorporated.
For the sandwich, remove a small amount of
Take the bread and slather some mayo onto what will be the inside of the sandwich. The mayo gives a nice contrast with the avocado, so don't be sparing, but don't be too sparing.
Slice your avocado in half and remove the good part in slices or chunks, then place over mayo.
Over the avocado put as much lettuce as desired - this gives the sandwich a crunch that is essential. Then put the second piece of bread on top, cut if desired, and eat!.
emon mayonnaise.
For each sandwich, top 1 slice of bread
read or roll.
Toss avocado slices with a tiny bit
Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
Combine avocado, tomato and onion in a small mixing bowl.
Place the muffin-halves close together and open-faced on a cookie sheet. Top each half with avocado mixture, dressing, cheese and salt and pepper (optional).
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
read, mash half a avocado on each sandwich and top with provolone