Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Apricot Mayonnaise: |
| 1½ cup | Mayonnaise |
| ¼ cup | Apricot jam |
| 1½ teaspoon | Curry powder |
| \N \N | Sandwich: |
| 4 \N | Whole pita bread rounds OR |
| 8 \N | Slices French baguette |
| 1 pounds | Smoked turkey; sliced |
| 2 \N | Bunches watercress; washed and trimmed |
| 4 \N | Italian plum tomatoes; slice |
| 1 \N | Avacado; peeled, seeded and sliced |
| 1 cup | Walnuts; chopped, toasted |
| ⅓ cup | Currants or raisins |
H
In small bowl, combine mayonnaise, jam, and curry powder. Whisk until well blended. Cover and chill up to 2 days. If using pita bread, preheat oven to 350 degrees. Warm pita about 5 minutes. Cut rounds in half cross wise, forming pockets. Spread inside of pita or baguette with Apricot Mayonnaise. Stuff or top with turkey, watercress, tomatoes, avocado, walnuts, and currants. From Colorado COLLAGE from the Jr League of Denver Formatted for MM by Pegg Seevers 10/7/95 From: Pseevers