Yield: 1 Servings
Measure | Ingredient |
---|---|
3 ounces | Whole-milk mozzarella |
½ \N | Firm-ripe California avocado |
2 tablespoons | Unsalted butter; softened |
4 slices | Firm pumpernickel |
1 tablespoon | Dijon mustard |
6 ounces | Thinly sliced smoked turkey |
Can be prepared in 45 minutes or less.
Accompaniment: Cucumber, Radish, and Red Onion Salad Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1½ minutes on each side.
Serve sandwiches with cucumber salad.
Makes 2 sandwiches.
Gourmet January 1998
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998