Check out Food Network Kitchen Inspirations’ new line of sauces and dressings! We used the mango-chipotle vinaigrette for the sandwich.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 slices bacon
- 6 tablespoons mango-chipotle vinaigrette
- 1 avocado
- Kosher salt and freshly ground pepper
- 1 pound thinly sliced roast turkey (leftover is perfect!)
- 6 tablespoons mayonnaise
- 8 slices thick white sandwich bread, lightly toasted
- Plantain chips, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half.
- Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette.
- Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips.
Nutrition Facts
| Calories | 760 |
| Total Fat | 39 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 67 milligrams |
| Sodium | 1,851 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
| Sugar | 17 grams |
| Calories | 760 |
| Total Fat | 39 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 67 milligrams |
| Sodium | 1,851 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
| Sugar | 17 grams |