Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish
Published June 2, 1998
- Total Time
- 15 minutes
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Ingredients
1 small ripe Haas avocado
4 5-inch-square slices multigrain sandwich bread
Salt to taste
½ pound thinly sliced smoked turkey breast
½ cup tangy corn relish (recipe follows)
½ cup coarsely chopped watercress leaves
Nutritional analysis per serving (2 servings)
39 grams carbs; 49 milligrams cholesterol; 398 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 8 grams fiber; 1335 milligrams sodium; 27 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve and pit avocado; scoop flesh into a small bowl. Mash with a fork.
- Step 2
Spread one side of each bread slice with mashed avocado. Season to taste with salt. Ruffle sliced turkey over two bread slices. Divide corn relish over turkey. Top with watercress; cover with remaining bread, avocado side down. Cut sandwiches in half diagonally, and serve at once.
Private Notes