Serves: 1

Turkey Avocado Bacon Club

*Creamy Avocado Spread

  • 2 large avocados, halved and pitted
  • ½ cup lightly packed fresh cilantro (some stems are okay)
  • ⅓ cup lime juice (from about 2 ½ limes)
  • 1 small jalapeño, seeds and ribs removed, roughly chopped
  • 2 tablespoons water, more as needed to thin
  • ½ tsp fine sea salt

**Herb Mayo

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  • 1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives

  1. Top the potato roll with the desired amount of creamy avocado spread and herb mayo.
  2. Add slices of Oven Roasted Turkey Breast, sliced tomatoes, and peppered bacon.
  3. Enjoy!

Creamy Avocado Spread

  1. Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
  2. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1 tablespoon increments, as necessary.)
  3. If you would like a thinner, more drizzly sauce, add water in 1 tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
  4. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.

Herb Mayo

  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs)
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With the motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  4. Refrigerate in an airtight container, for up to 1 week.