Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 (1/2-inch-thick each) slices Baking Stone roasted garlic bread | ||
| 16 oz. Hatch chile cheese, cut into 8 slices | ||
| 12 oz. deli-sliced pepper turkey | ||
| 1 ripe avocado, seeded, peeled and cut into 16 slices | ||
| 4 tbsp. Hy-Vee butter, softened |
Directions
- Top each of 4 slices of bread with one slice of cheese, 3 ounces turkey, 4 slices of avocado and another slice of cheese. Top each with one of the remaining slices of bread. Spread both sides of each sandwich with butter.
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 2 minutes or until bottoms are golden. Turn sandwiches over; cook for an additional 2 to 3 minutes or until bottoms are golden and cheese is melted. (Adjust heat as necessary to prevent overbrowning.)
Nutrition facts
Servings
810 Calories per serving
Amounts Per Serving
- Total Fat: 57g
- Cholesterol: 190mg
- Sodium: 1600mg
- Total Carbohydrates: 26g
- Protein: 47g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 60%
Recipe Source:
Hy-Vee Seasons Back to School 2012.