Turkey Avocado Open-face Sandwich with Sun-dried Tomatoes and Garlic Aioli

We had a little experimentation going on in the kitchen at our house today and I thought I’d share it!

I present to you:

Turkey Avocado Open-face Sandwich with Sun-dried Tomatoes and Garlic Aioli

Let me tell you, it was GOOD.

Ingredients:

1/2 French Baguette, sliced lengthwise

1/4 pound of sliced roasted turkey breast

1 ripe avocado, thinly sliced

sliced sharp cheddar cheese

2 Tbsp mayonnaise

2 fresh garlic cloves, minced

2 Tbsp sun-dried tomatoes

olive oil

salt, pepper, and paprika

Slice baguette and avocado, and set aside. Preheat oven to broil.

Place sun-dried tomatoes in small container (we used a coffee mug) and drizzle with olive oil, adding salt and pepper. Allow to soak (this will plump up the tomatoes) over 10-15 minutes. Chop into smaller pieces and add back to oil.

Mince garlic cloves in another small bowl. Add mayonnaise, and a dash of salt, pepper, and paprika. Mix together.

Put baguette slices on an ungreased baking sheet. Spread garlic mixture on each side of sliced baguette. Add tomatoes and oil. Next, layer the turkey and top sandwich with sliced cheddar.

Broil until cheese is melted and bubbly.

Top with avocado and s&p.

Serves 2 people.

Mmmmm…

A few amendments we’d have for the next time we make this:

I think baking the sandwich for 5-10 minutes at a lower temperature before broiling it would help to heat all of the ingredients better (and make it gooey-ier).

Place the avocado before the cheese. In general, we prefer raw avocado, but I think the cheese will protect the avocado from too much heat (and make it easier to eat).

I hope you make this. We will again. And soon. It’s so yummy. 🙂