Southwestern Turkey Clubs Recipe
- 8 slices bacon, (8 ounces)
- 4 turkey cutlets, (4 ounces each) -- or the equivalent amount of leftover turkey
- Coarse salt and ground pepper
- 1 ripe avocado, pitted and peeled
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons chopped pickled jalapeno chiles
- 12 whole-wheat sandwich bread, lightly toasted
- 1 tomato, thinly slices
- Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side, transfer to a paper towel-lined plate to drain. Pour off all but 2 tablespoons rendered 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 a paper towel-lined plate to drain.
- 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.
I did a twist on the Clubs this year since I had to consider the tastes and capabilities of a two year old. (Avocado and triple-decker sammies aren't exactly a winning combo for a toddler.) I still made bacon and warmed the turkey in the skillet with a little bit of the bacon grease but then I put them on bread (mayo on one slice, honey mustard on the other) with a little Gouda and popped them back into the skillet with a dab of butter to toast the bread and melt the cheese. Bingo! They were fabulous.
All of this turkey talk has made me hungry so I'm off to look for a snack that won't spoil dinner. Hope you enjoy these recipes as much as we have. Cheers!