Turkey and Avocado Club Sandwich
15min
5min
2
715
Chef's Note
For the best texture and flavor, toast the bread just until it's lightly golden - this provides structure without making the sandwich too hard to bite. You can prepare the Dijon-yogurt spread a day ahead and refrigerate it to save time and allow the flavors to develop.
Tags
Ingredients
12 slices whole grain bread
8 oz deli turkey breast, low sodium
6 slices bacon
1 large avocado, ripe
1 medium tomato
4 leaves romaine lettuce
1/4 medium red onion
4 slices Swiss cheese
2 tbsp Dijon mustard
2 tbsp Greek yogurt
1 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp salt
2 oz sweet potato chips
4 medium pickle spears
Instructions
- 1
Cook 6 slices of bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to paper towels to drain excess fat.
- 2
In a small bowl, mix 2 tbsp Greek yogurt, 2 tbsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/8 tsp salt to create a spread.
- 3
Lightly toast 12 slices of whole grain bread.
- 4
Slice 1 large avocado, 1 medium tomato, and 1/4 medium red onion thinly.
- 5
Spread the Dijon-yogurt mixture on one side of each bread slice.
- 6
For each sandwich (making 2 triple-decker sandwiches): Layer first slice of bread with 1 oz turkey, 1 slice Swiss cheese, and some red onion.
- 7
Top with a second slice of bread, then add 1 oz turkey, 3 slices bacon, lettuce, and tomato slices.
- 8
Add the third slice of bread, then layer with 2 oz turkey, 1 slice Swiss cheese, and avocado slices.
- 9
Secure each sandwich with toothpicks and slice diagonally.
- 10
Serve each sandwich with 1 oz sweet potato chips and 2 pickle spears on the side.
Nutrition Information (per serving)
715
45g
81g
24g
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