Chipotle Turkey, Bacon, and Avocado Sandwiches
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 760, total fat 39 G., saturated fats 6 G., proteins 41 G., carbohydrates 60 G., fiber 6 G., cholesterol 67 mg, sodium 1851 mg, sugar 17 G.
Calories 760, total fat 39 G., saturated fats 6 G., proteins 41 G., carbohydrates 60 G., fiber 6 G., cholesterol 67 mg, sodium 1851 mg, sugar 17 G.
These juicy, filling sandwiches are perfect for leftover holiday turkey—the perfect treat for yourself and your family the morning after a big feast. Thinly sliced turkey and avocado, along with crispy bacon, are stacked between two slices of toasted white bread. The sandwich's special touch is the mango-chipotle vinaigrette, which beautifully balances tartness, fruity sweetness, spiciness, and a hint of smoky flavor. Enjoy with plantain chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 strips of bacon
- 6 tbsp vinaigrette gas stations with mango and chipotle peppers
- 1 avocado
- 450 g thin slices baked turkey (use up leftovers!)
- 6 tablespoons mayonnaise
- 8 thick slices white sandwich bread, lightly toasted
- Plantain chips, for filing
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until crisp and golden, 25-30 minutes. Brush the bacon with 2 tablespoons of the vinaigrette, turning the slices to coat both sides. Bake until the bacon is golden brown and crisp, another 5-8 minutes. Transfer to paper towels to drain, and break each strip in half.
- Thinly slice the avocado and sprinkle with salt and black pepper. Brush the turkey slices with 2 tablespoons of vinaigrette. Mix the mayonnaise with another 2 tablespoons of vinaigrette.
- Spread mayonnaise on the bread. Layer the turkey, avocado, and bacon on half the bread slices, then top with the remaining bread. Serve with plantain chips.
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