Saturday, June 16, 2012

Baguette-Sandwich with Turkey, Bacon, and Avocado




Ingredients (2-4 servings):
1 Baguette, split
Avocado Spread (see below)
50-60 g fresh baby spinach
2 medium plum tomatoes, thinly sliced lengthwise
300-350 g turkey breast (e.g. Creamy Dijon Marinated)
6-8 slices bacon

Avocado Spread
1 ripe avocado
1-2 tbsp (light) mayonnaise, optional
1-2 tbsp lemon juice
3-4 tbsp fresh minced cress
salt
freshly ground black pepper

In a skillet over medium heat, cook the bacon in batches 4-5 minutes per side, until crisp. Drain on paper towels. Discard all but 1-2 tsp bacon fat. Place the turkey breast between two layers of plastic wrap and pound to a thickness of 2-3 mm. Cut into 3-4 strips the width of the baguette. Reheat the bacon fat over medium heat. Add turkey, in batches if necessary, and cook 1-2 minutes per sides, until lightly browned and just cooked through. Remove to a plate. For the avocado spread, mash avocado flesh with a fork. Add remaining ingredients and mix well. Spread avocado mix on both halves of the baguette (you might not need all of it). Top the bottom half of the baguette with spinach leaves, then tomato slices, turkey breast and bacon. Cover with the top half of the bread and cut into serving size pieces.

(recipe by German Mama)


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