Posts Tagged ‘turkey’

by Caitlin Saniga

Not really sure why this one's called a Montana panini. Maybe I'm missing something obvious. Regardless, I'm so pumped avocados are in season!

  • 8 slices turkey bacon
  • 1 small avocado, pitted, peeled
  • 1/4 cup ranch dressing
  • 8 slices sourdough bread
  • 2 tablespoons butter, softened
  • 1/2 pound thinly sliced cooked turkey (from deli)
  • 1 medium tomato, sliced
  • 4 slices Colby-Monterey Jack cheese

In a skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Break bacon slices in half.

In a small bowl, mash avocado. Stir in dressing.

Spread one side of each bread slice with butter. Place 4 bread slices with buttered sides down; top with turkey, bacon, tomato, cheese and avocado mixture. Top with remaining bread slices, buttered sides up.

Place sandwiches in a large skillet. Cover; cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Makes 4.

Recipe adapted from: Betty Crocker Quick & Easy Cookbook

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Caitlin Saniga

You can also serve this salad on wheat bread or over salad greens. But it's pretty tasty tucked into a pita.

  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded roasted turkey
  • 1/2 cup halved red grapes
  • 2 sliced celery stalks
  • 1 sliced scallion
  • 1/4 cup chopped toasted almonds
  • 4 pita halves

In a medium bowl, combine mayonnaise, curry powder, salt, and pepper. Mix in turkey, grapes, celery, scallions, and almonds.

Refrigerate the salad for up to 1 day. Spoon into pita halves up to 6 hours before serving.

Makes 4 half-pitas.

Recipe: Real Simple

Photo: Caitlin Saniga

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