Southwestern Turkey Club

Southwestern Turkey Club
Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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.

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