Turkey Club Sandwich with Avocado Aioli

Carol1229 · ‎12-20-2010

/><br/> <br/> As I said on a previous sandwich thread, I'm not a fan of an ordinary sandwich. I DO, however, like

I had gotten an email from Pillsbury with the 100 recipes in the running for their Bake Off contest. I've made a sandwich ring using their French bread dough before, so when I saw this, and took a look at the ingredients, I couldn't wait to try it.

WOW is it ever good! The lettuce "salad" that goes into the sandwich adds a nice vinegary undertone. And that aioli? Mmmmmmmm.....what a nice combination with the turkey and bacon. The garlic gives it some snap while the avocado cools it down. The only thing I added to the aioli is a bit of freshly cracked black pepper to bump up the flavor a tad.

What I love about this (as with the other ring sandwich I made) is the bread ring can be baked ahead.....in fact, everything in this sandwich can be made ahead of time...and with all the components refrigerated the sandwich can be quickly assembled right before you serve it.

I slice the leftovers into pieces and wrap them individually.... that way, Bob's lunch is all made as is mine.

This is one delicious sandwich. What a great dish for a get together....perfect for football watching!

Carol

/><br/> <br/> <br/> TURKEY CLUB SANDWICH RING WITH AVOCADO AIOLI<br/> (Source: Pillsbury-recipe by Heather Halonie from Webster, WI)<br/> <br/> 2 (11 oz. each) cans refrigerated crusty French bread<br/> 1 egg<br/> 1 tsp. dried oregano, divided<br/> 1 Tbsp. shredded Parmesan cheese<br/> 1 1/2 c. shredded lettuce<br/> 1/4 c. chopped red onion<br/> 2 medium plum (Roma) tomatoes, chopped<br/> 1/4 c. extra-virgin olive oil<br/> 1 1/2 Tbsp. red wine vinegar<br/> 1/2 tsp. crushed red pepper flakes<br/> 1/2 c. mayonnaise or salad dressing (I use reduced-fat mayonnaise)<br/> 2 cloves garlic, finely chopped<br/> 1/2 avocado, pitted, peeled and chopped<br/> 1/8 tsp. black pepper<br/> 8 oz. thinly sliced deli turkey<br/> 8 slices (3/4 oz. each) provolone cheese, halved<br/> 8 slices bacon, crisply cooked (I use low sodium bacon)<br/> <br/> Heat oven to 350 degrees. Spray a large cookie sheet with nonstick cooking spray (I use my pizza pan) or line with parchment paper.<br/> <br/> Place both loaves of bread down, seam sides down, on cookie sheet. Join ends of loaves to form an 11

In a small bowl, beat egg and 1/2 tsp. oregano with a fork; brush egg mixture generously over dough. Sprinkle dough with Parmesan cheese. Bake @ 350 degrees for 25-30 minutes or until deep golden brown. Cool on pan for 20 minutes.

Meanwhile, in a medium bowl, mix lettuce, onion, tomatoes, olive oil, red wine vinegar, red pepper flakes and remaining 1/2 tsp. oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce (I did mine 1 hour ahead and it was fine).

In food processor, cover and process mayonnaise, garlic, black pepper and avocado until smooth.

Cut bread ring in half horizontally. Place lettuce mixture on bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture on top of ring; place over top of fillings. Cut into 8 sections and serve. Makes 8 servings.

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Recipes

Turkey Club Sandwich with Avocado Aioli