Chipotle Avocado Sandwich Recipes
CHIPOTLE TURKEY SANDWICHES WITH BACON AND AVOCADO
Check out Food Network Kitchen Inspirations' new line of sauces and dressings! We used the mango-chipotle vinaigrette for the sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 1,851 milligrams, Carbohydrate 60 grams, Fiber 6 grams, Protein 41 grams, Sugar 17 grams
CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO
This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
- Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
- To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.
CHIPOTLE-AVOCADO SANDWICH
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.
Nutrition Facts : Calories 325 g
AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE
Club sandwiches always include a third piece of bread, so slice the bread thinly or the finished sandwich may be too thick. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook. The club sandwich is said to have originated in England. The Club Sandwich was the favorite of former King Edward VIII of England and his wife, Wallis Simpson. In fact, she took great pride in preparing this sandwich. The most popular theory is that the sandwich first appeared in 1894 at the famous Saratoga Club-House (an exclusive gentlemen only gambling house in upstate Saratoga Springs, New York) where the potato chips was born.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
- Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
- Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
- Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
- Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
- To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
- Great served with pickles and coleslaw. Enjoy!
Nutrition Facts : Calories 615.1, Fat 43.8, SaturatedFat 18, Cholesterol 84.9, Sodium 407.4, Carbohydrate 33.2, Fiber 9.6, Sugar 13.6, Protein 28.2
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