Turkey Sandwich Recipe: Turkey Club Sandwich Ring with Avocado Aioli

This turkey sandwich recipe has it all, from bacon to avocado to other garden produce.
Jean Teller
July/August 2010

Use your own homemade bread, and this turkey sandwich recipe will knock your socks off.
courtesy Pillsbury Bake-Off Contest


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Heather Halonie, Webster, Wisconsin, took home the $5,000, Crisco is Cooking Award with her Turkey Club Sandwich Ring with Avocado Aioli.

See other winners in 44th Pillsbury Bake-Off Contest:
Pillsbury Bake-Off Recipes: A Sweet Treat Wins It All 

Entertaining? Stuff a pretty sandwich with convenient deli favorites drizzled with a quick and zesty sauce. 

Turkey Club Sandwich Ring with Avocado Aioli

Prep Time: 20 minutes
Start to Finish: 55 minutes 

2 cans (11 ounces each) Pillsbury refrigerated crusty French loaf
1 Eggland’s Best egg
1 teaspoon dried oregano leaves, divided
1 tablespoon shredded Parmesan cheese
1 1/2 cups shredded lettuce
1/4 cup chopped red onion
2 medium plum (Roma) tomatoes, chopped
1/4 cup Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 cloves garlic, finely chopped
1/2 avocado, pitted, peeled and chopped
8 ounces thinly sliced cooked turkey (from deli)
8 slices (3/4 ounce each) provolone cheese, halved
8 slices bacon, halved, crisply cooked 

Heat oven to 350°F. Spray large cookie sheet with Crisco Original No-Stick Cooking Spray, or line with cooking parchment paper. Place both loaves of dough, 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 (1/2 inch deep) on top of dough.

In small bowl, beat egg and 1/2 teaspoon oregano with fork; brush generously over dough. Sprinkle dough with Parmesan cheese. Bake 26 to 30 minutes, or until deep golden brown. Cool on cookie sheet 20 minutes.

Meanwhile, in medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.

In food processor, cover and process mayonnaise, garlic and avocado 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 turkey, provolone cheese and bacon. Spread avocado mixture in top ring; place on bottom ring. Cut into 8 sections to serve. Yields 8 servings. 

1 Serving: Calories 500 (Calories from Fat 250); Total Fat 28g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 65mg; Sodium 1230mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 5g); Protein 21g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 20%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 2 1/2








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