K-12
Lunch
Turkey Enchilada with Tropical Salsa
Turkey Club
1
sandwich
Serving Size
1
hr.
Prep Time
1
hr.
Total Time
Build this sandwich staple with roasted turkey breast, sweet hot mustard, avocado, kale sprouts and crispy turkey bacon.
Ingredients
Turkey Club
2 strip(s)
Turkey Bacon, crisp
2 slice(s)
Multigrain bread
1 tbsp.
Butter, soft
1 tbsp.
Sweet hot mustard
1 tbsp.
Sriracha Mayo
⅓ cup(s)
Lettuce, shredded
2 slice(s)
Tomato
1 slice(s)
Red onion
¼ ea.
Avocado, cut into 3–4 slices
2 tbsp.
Kale sprouts
Directions
- 1. Spread the soft butter over 1 side of each slice of bread.
- 2. Place the bread, buttered sides down, onto a 350°F grill and grill to a golden brown on 1 side only.
- 3. Place the bread onto a work surface, toasted sides down.
- 4. Spread 1 slice with the sweet hot mustard, and spread the other with the Sriracha Mayo.
- 5. Top the mustard with the shredded lettuce, and then arrange the sliced tomato over the lettuce. Top the tomato slices with the onion.
- 6. Arrange the bacon strips over the sliced onion.
- 7. Mound the sliced turkey over the bacon. Top with the sliced avocado and sprouts.
- 8. Place the second slice of bread over the sprouts.
- 9. Cut in half on the diagonal.
- 10. Serve.
Ingredients
Sriracha Mayo
1 cup(s)
Mayonnaise
4 tsp.
CHA! Sriracha Sauce by Texas Pete
2 tsp.
Lea & Perrins Worcestershire Sauce
Directions
- 1. Combine all the ingredients in a small bowl and blend well.
- 2. Chill for at least 1 hour before using.
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