Yield: 1 Servings
|⅓ cup||Regular or low-fat mayonnaise|
|2 tablespoons||Chopped fresh cilantro|
|1 tablespoon||Minced pickled jalapeño chilies; (up to 2)|
|6 slices||Firm whole grain bread|
|6 ounces||Thinly sliced smoked turkey|
|4||Thin slices red onion|
|1||Ripe avocado; peeled, sliced|
|1 cup||Radish sprouts or alfalfa sprouts|
Partner this sandwich with a bean and rice salad and some crunchy pickles.
End with vanilla pudding and fresh pineapple.
Can be prepared in 45 minutes or less.
Stir mayonnaise, cilantro and jalapeños in small bowl to blend. Season dressing to taste with salt.
Place 2 bread slices on plates. Spread each with ¼ of dressing. Top with turkey, onion, a second bread slice, remaining dressing, avocado slices and sprouts. Place third bread slice atop each sandwich; press to compact slightly. Cut sandwiches into quarters; skewer together with extra-long toothpicks, if desired.
Serves 2, can be doubled.
Bon Appétit January 1998
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998