This is a delicious South-of-the-Border-style sandwich made with classic club sandwich ingredients such as bacon, turkey, cheese, lettuce, and tomatoes.
The difference is that instead of three layers of toast, this version uses three freshly cooked tortillas. In place of mayonnaise, it is layered with fresh guacamole, sour cream, and salsa for extra flavor.
I found this recipe in Cuisine Tonight magazine.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Make the guacamole: mash the avocado with the minced red onion, crushed garlic, salt, black pepper, cayenne pepper, and lemon or lime juice until combined.
- Step 2
Cook the bacon in a skillet until crisp, then transfer it to a paper-towel-lined plate to drain.
- Step 3
Lightly warm or toast the tortillas in a dry skillet for a few seconds per side, keeping them soft and pliable. If using uncooked tortillas, cook them according to package directions.
- Step 4
Spread guacamole over two tortillas and top both with the shredded iceberg lettuce or spring mix.
- Step 5
Arrange the sliced turkey and Pepper Jack cheese over one of the prepared tortillas.
- Step 6
Place the second guacamole-and-lettuce tortilla on top of the turkey and cheese layer.
- Step 7
Layer the bacon and tomato over the lettuce on the second tortilla.
- Step 8
Mix the salsa and sour cream together. Spoon the mixture over the bacon and tomato, then top with the third tortilla.
- Step 9
Secure the sandwich with four toothpicks, cut into four wedges, and serve immediately.
- Calories:690 kcal35%
- Protein:47 g94%
- Carbohydrates:57 g22%
- Sugar:6 g7%
- Salt:3.0 g50%
- Energy:2,890 kJ35%
- Fat:31 g44%
