Rating: 4.33 stars
42 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
  • 42 Ratings

Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor. Crispy strips of bacon adds might, plus plenty of savory, fatty flavor.

Everyday Food, June 2004

Gallery

Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 chiles 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.

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.

Advertisement

Reviews

42 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1