Chipotle Turkey Sandwiches with Bacon and Avocado
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 760
- Total Fat
- 39 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 67 milligrams
- Sodium
- 1,851 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Protein
- 41 grams
- Sugar
- 17 grams
- Total: 40 min
- Active: 30 min
Ingredients
8 slices bacon
6 tablespoons mango-chipotle vinaigrette
1 avocado
Kosher salt and freshly ground pepper
1 pound thinly sliced roast turkey (leftover is perfect!)
6 tablespoons mayonnaise
8 slices thick white sandwich bread, lightly toasted
Plantain chips, for serving
Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
- Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
- Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.