Roast Turkey Avocado And Bacon Sandwich Recipes

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OVENGOLDANDREG; TURKEY AVOCADO SANDWICH WITH BACON



Ovengoldandreg; Turkey Avocado Sandwich with Bacon image

Step 1: Add bacon, tomato, and avocado to an already delicious sandwich made with Boar's Head Brand Ovengold® Turkey Breast. Step 2: Enjoy.

Provided by Food Network

Categories     main-dish

Time 5m

Yield 1 Serving

Number Of Ingredients 8

2 slices Wheat bread
1 TBSP Boar's Head Honey Mustard
1 leaf Lettuce
2 slices Tomato
4 slices Avocado
6 slices Boar's Head Ovengold® Turkey Breast
2 slices Boar's Head Sharp Wisconsin Cheddar Cheese
2 slices Boar's Head Imported Bacon, cooked

Steps:

  • Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve.

ROAST TURKEY, AVOCADO AND BACON SANDWICHES



Roast Turkey, Avocado and Bacon Sandwiches image

Provided by By Tyler Florence for The Cooking Channel

Yield 3

Number Of Ingredients 14

2 sprigs fresh thyme
2 sprigs fresh tarragon
1/2 cup unsalted butter, at room temperature
1 (4 lb) turkey breast, preferably on the bone
Extra-virgin olive oil
Sea salt and freshly ground black pepper
6 slices country bread or other artisan product
1/2 lb fontina cheese, sliced thinly
1 large ripe avocado
2 tsp fresh lemon juice
1 tsp extra-virgin olive oil
6 slices thick cut maple bacon, cooked until crispy, and drained on paper towels
Fresh pepper lettuce (watercress)
Butter, for sauteeing

Steps:

  • Preheat the oven to 400°F. To Prepare the Roast Turkey: Strip the leaves off the herb sprigs and discard stems. Toss the herbs and softened butter into the bowl of a food processor and pulse until green and smooth. Carefully lift the skin from the breast and using your fingers, separate the skin creating a pocket. Place 1/2 of the herbed butter between the skin and breast meat. Spread it as evenly as you can, covering as much of the breast as possible. Rub the turkey all over with the olive oil and sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165°F. Remove from the oven and let rest for 15 minutes on the cutting board. NOTE: Cooking time will be different depending on whether your turkey breast is on the bone or boneless. Turkey can be roasted up to several days in advance. Store, covered, with the cooking liquids in the refrigerator. Return to room temperature before making sandwiches. Prepare Avocado: Using a sharp knife, split the avocado in half lengthwise, running the knife around the center pit. Twist the halves in opposite directions to separate them. Use a spoon to slip under the pit and discard it. Use a large cooking spoon to scoop out the avocado meat, staying as close to the peel as possible. Slice the avocado halves, and toss gently in a bowl with the lemon juice, olive oil, salt and pepper. For each sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Butter one side of another piece of bread and place it buttered side up, on top of the bacon. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tbsp of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot, can, or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich, or you can use a Panini press. Toast for 1 minute or until golden, turn the sandwich over and toast the second side. Repeat with remaining sandwiches. Cut the sandwiches in half and serve while hot.

TOASTED TURKEY AND BACON SANDWICHES



Toasted Turkey and Bacon Sandwiches image

Upgrade your typical BLT with this grilled version, jazzed up with turkey and melted Cheddar cheese. Prepared dressing and cooked turkey breast make it go together fast.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons mayonnaise
1 tablespoon ranch dressing
8 slices soft Italian bread (about 1/2 inch thick)
4 oz shaved cooked turkey breast (from deli)
4 slices cooked bacon, halved
4 slices tomato, halved
2 slices (1 oz each) Cheddar cheese, halved
2 tablespoons butter or margarine, softened

Steps:

  • In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
  • Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
  • Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 22 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 1 g, TransFat 1 g

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA



'Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, & Aïoli on Ciabatta image

Provided by Tom Colicchio

Categories     Sandwich     Blender     Food Processor     Onion     turkey     Vegetable     Bake     Picnic     Super Bowl     Lunch     Bacon     Avocado     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 20

For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Steps:

  • Make onion relish:
  • In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
  • Make aïoli:
  • In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat oven to 350°F.
  • Cook bacon:
  • In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
  • Assemble sandwiches:
  • Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.

TURKEY BACON AVOCADO SANDWICH



Turkey Bacon Avocado Sandwich image

Quick sandwich to make! Uses deli sliced turkey and pre-cooked bacon, so it's ready in no time. The avocado gives it a nice creaminess.

Provided by breezermom

Categories     Lunch/Snacks

Time 11m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 8

1 tablespoon mayonnaise
2 slices bread, toasted
1 slice provolone cheese
6 slices deli smoked turkey breast
4 slices precooked bacon, microwaved (may cook your own if you have time, or cook some in advance)
1/2 avocado, peeled, pitted, and thinly sliced
1 slice ripe tomatoes
1 piece leaves lettuce (your choice)

Steps:

  • Spread the mayonnaise on one side of both slices of toasted bread.
  • Top a bread slice with provolone cheese, turkey, bacon, tomato, and lettuce. Sprinkle with black pepper, if desired.
  • Place the remaining bread slice on top, slice in half, and serve.

ROAST TURKEY, AVOCADO, AND BACON SANDWICH



Roast Turkey, Avocado, and Bacon Sandwich image

Make and share this Roast Turkey, Avocado, and Bacon Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h47m

Yield 3 serving(s)

Number Of Ingredients 14

2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted butter, room temperature
1 (4 lb) turkey breast
sea salt
fresh ground black pepper
6 slices country bread
1/2 lb Fontina cheese, sliced thinly
1 avocado, large and ripe
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
6 slices bacon, cooked until crispy (maple)
watercress
butter, for sauteeing

Steps:

  • Preheat oven to 400°.
  • To make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
  • Rub the turkey breast with half the herbed butter, salt, and pepper.
  • Place the turkey on a rack in a roasting pan; place in the oven.
  • Let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165°; let rest 15 minutes on the cutting board.
  • To make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
  • Peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
  • Add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
  • Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
  • Heat a cast-iron or other heavy skillet over med-low heat.
  • Add 1 tablespoons butter and let it melt, swirling the pan around to coat.
  • Put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
  • Toast for 1 minute, turn the sandwich over before the bread begins to burn.
  • Repeat with remaining sandwiches; cut sandwiches in half and serve.

Nutrition Facts : Calories 2194.5, Fat 132.3, SaturatedFat 54.8, Cholesterol 593, Sodium 2127.7, Carbohydrate 73.9, Fiber 8.3, Sugar 2, Protein 169.9

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