Grilled Turkey Avocado Sandwiches
I love a good sandwich, and I’m guessing, you all do too. Who doesn’t, right? The combo of good bread, fillings and spreads can make for a really satisfying meal. I came up with these grilled turkey sandwiches based on a sandwich I had at a restaurant recently, and I’m in love with the results. It’s pretty simple – marinated and grilled turkey, combined with cilantro-lime mayonnaise, lettuce, tomato and avocado all stuffed in a multigrain ciabatta roll. Yum! Besides all the fabulous flavors going on here, there are also a variety of textures, which is what really take this sandwich to the next level.
I found “turkey breast chops” at my local supermarket, which work perfectly here. They are cut from the turkey breast, are boneless and skinless, and are thin enough that you don’t to mess with butterflying and/or pounding out the turkey breast to get an “easy to work with, easy to cook” thin piece of meat. They take almost no time to grill because they are so thin. If you can’t find this cut of meat, I’ve given directions down below on how to substitute with turkey breast tenderloin or chicken breast tenderloins.
I hope this sandwich is as satisfying for you as it is for me!
Grilled Turkey Avocado Sandwiches How-To Photos:
This is what my turkey breast chops looked like out of the package.
Fresh cilantro…yum! (by the way, if you don’t care for cilantro, just leave it out or cut down on the amount)
Stirring together the Cilantro Mayo
Ciabatta rolls and some of the sandwich fillings.
Assembled sandwich – they are tall!
- 4 turkey breast chops (1/2-inch thick slices boneless skinless turkey breast) (1 ¼ to 1 ½ pounds total)*
- 1/3 cup olive oil
- 1/3 cup cider vinegar
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1/8 to ¼ teaspoon crushed red pepper
- ½ cup mayonnaise
- ¼ cup chopped fresh cilantro
- 1 teaspoon finely shredded lime peel
- 1 lime, juiced (2 to 3 tablespoons)
- 1 clove garlic, minced
- 8 multigrain ciabatta rolls, split and toasted if desired
- 8 pieces romaine lettuce
- 2 medium tomatoes, trimmed and cut into 8 slices
- 1 medium avocado, halved, seeded, peeled and thinly sliced
- Place turkey breast chops in a self-sealing plastic bag set in a medium bowl. In a small bowl whisk together oil, vinegar, garlic, salt, and crushed red pepper. Pour over turkey in bag; seal bag. Turn to coat turkey. Marinate in the refrigerator at least 4 hours or up to 12 hours, turning bag occasionally.
- Remove turkey from marinade; discard leftover marinade. Grill turkey on the rack of an uncovered charcoal or covered gas grill directly over medium coals or heat for 5 to 7 minutes or until turkey is no longer pink in the center, turning once halfway through grilling. Transfer to a cutting board. Thinly slice turkey.
- Meanwhile, in a small bowl stir together mayonnaise, cilantro, lime peel, lime juice, and garlic.
- To assemble sandwiches, spread Cilantro Mayo on cut sides of rolls. Place lettuce pieces on roll bottoms. Top lettuce with sliced turkey, tomato slices, avocado slices, and roll tops.
- Nutrition Info (per sandwich): 394 cals, 22 g pro, 33 g carb, 18 g fat, 46 mg cholesterol, 3 g sat fat, 4 g fiber, 529 mg sodium
- *Tip: If you can’t find turkey breast chops, as I call for, substitute 1 ¼ to 1 ½ pounds of boneless skinless turkey breast tenderloin. Split the tenderloins in half horizontally and then, if necessary, pound each piece to ½-inch thick. Or, simply use chicken breast tenderloins instead.