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Ingredients
- 3 ounce whole-lowfat milk mozzarella
- 1/2 x ripe avocado
- 2 Tbsp. softened butter
- 4 slc hard pumpernickel
- 1 Tbsp. Dijon mustard
- 6 ounce thinly sliced smoked turkey Salt and pepper
Directions
- Thinly slice mozzarella. Pit, peel and thinly slice avocado. Spread mustard on bread slices. Top 2 slices of bread with mozzarella, avocado and turkey.
- Season turkey with salt and pepper and top with remaining 2 bread slices. Butter tops of sandwiches.
- Heat a heavy skillet over moderate heat till warm but not smoking and Add in sandwiches, buttered side down. Cook till bread is crisp, about 1 1/2 min, turn and butter tops of sandwiches. Cook till cheese is melted, about 1 1/2 min. - From Gourmet magazine (Gourmet is a Conde Nast publication; Conde Nast is owned by Advance Publications, that also owns The Oregonian.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 642 | |
| Calories from Fat 332 | 52% |
| Total Fat 37.57g | 47% |
| Saturated Fat 16.64g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1197mg | 50% |
| Potassium 624mg | 18% |
| Total Carbs 67.42g | 18% |
| Dietary Fiber 13.4g | 45% |
| Sugars 1.27g | 1% |
| Protein 13.39g | 21% |
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