Who’s cooking with avocado

Avocado has become a staple item on the grocery list at our house. I especially enjoy it on sandwiches — try a BALT (bacon, avo-cado, lettuce and tomato — and anything with Mexican or southwest flavors.

Consequently, the idea of this avocado aioli on this Pillsbury Bake-Off Crisco Is Cooking Award winner by Heather Halonie of Webster, Wis., is very appealing. I give her an award just for using avocado.

Turkey Club Sandwich Ring with Avocado Aioli

Heat oven to 350 degrees. Spray large cookie sheet with no-stick cooking spray or line with cooking parchment paper. Open 2 cans Pillsbury refrigerated crusty French loaf dough and place, seam sides down, on cookie sheet. Join ends of loaves to form 11-inch ring; pinch ends together firmly to seal. Using sharp or serrated knife, cut 12 diagonal slashes (½-inch deep) on top of dough.

In small bowl, beat 1 egg and ½ teaspoon oregano with fork; brush generously over dough. Sprinkle dough with 1 tablespoon shredded Parmesan cheese. Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.

Meanwhile, in medium bowl, mix 1½ cups shredded lettuce, ¼ cup chopped red onion, 2 medium plum (Roma) tomatoes, chopped, ¼ cup olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon red pepper flakes and another ½ teaspoon oregano. Refrig-erate about 20 minutes to blend flavors and slightly wilt lettuce.

In food processor, cover and process 1/3 cup mayonnaise or salad dressing, 2 cloves finely chopped garlic and ½ avocado, pitted, peeled and chopped, until smooth.

Cut bread ring in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in bottom of ring. Top with 8 ounces thinly sliced cooked turkey (from the deli), 8 slices provolone cheese and 8 slices crisply cooked bacon, halved. Spread avocado mixture in top of ring; place on bottom ring. Cut into 8 sections to serve.
 

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