Southwestern Turkey Club

Published in: Everyday Food

8 slices bacon -- 8 ounces
4 turkey cutlets -- 4 oz each
salt and pepper
1 ripe avocado -- pitted and peeled
2 tablespoon slime juice -- fresh
2 tablespoon spickled jalapeno chiles -- chopped
12 slices whole wheat sandwich breat -- lightly toasted
1 tomato -- thinly sliced

Working in two batches if necessary, cook bacon in a large skillet over medium heat
until brown and crisp. Transfer to a paper towel lined plate to drain. Pour off all
but 2 tablespoon s renedered fat from skillet. Season turkey generously with salt
and pepper. Add to skillet, and cook over medium heat until opaque throughout 2 to 3
minutes per side; transfer to plate. In a small bowl, mash avocado, lime juice, and
jalapenos with a fork, season with salt and pepper. Spread avocado mixture on one
side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four
triple decker sandwiches. To serve, skewer with toothpicks; slice in half with a
serrated knife.

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