Under 30 Minutes

Southwestern Turkey Club

Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Southwestern Turkey Club

Source: Everyday Food, June 2004


  • 8 slices bacon (8 ounces)
  • 4 turkey cutlets
  • 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 slices whole-wheat sandwich bread, lightly toasted
  • 1 tomato, thinly sliced


  1. 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.

  2. 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.

  3. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

  4. 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.

Cook's Notes

Chicken cutlets are a good substitute for the turkey. You can even use sliced cooked turkey or chicken from the deli counter; in that case, skip step 2. After halving avocado and removing the pit, slide a large spoon between skin and flesh to remove peel in one piece.


Be the first to comment!