A Maltese style sandwich. Simple toppings, amazing flavour! If you do not have the peppered goat cheese you can substitute with a normal mild goat cheese. If you have a sandwich grill you can avoid cooking the potatoes in advance and just place them immediately to toast in the grill.
A wholesome sandwich great for lunch or a light dinner. The recipe calls for sliced bread however I used a couple of ciabattas. On afterthought I think sliced bread would have been better.
Ingredients: Makes 4 servings
1/3 cup red onion, thinly sliced
2 tbsp apple cider vinegar
8 slices bacon
1 avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
350g turkey breast, in slices
1/2 small cucumber, sliced
Directions: Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the bacon in a hot pan until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay the 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
