Serves

3

Ingredients

6 whole wheat tortillas, 10 inches in diameter
1 cup cranberry mustard (see recipe)
12 slices roast turkey
6 slices Swiss cheese
3 Avocados, peeled, pitted and sliced lengthwise
Salt to taste

Cranberry Mustard
½ cup Dijon mustard
½ cup cranberry sauce

Instructions

-Lay tortillas flat on a clean work surface. Spread the cranberry mustard equally among the tortillas.
-Lay two slices of turkey on each tortilla; cover turkey with a slice of Swiss cheese.
-Top the Swiss cheese with four slices of Avocado on each and sprinkle with a little salt.
-Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling, then roll to close.
-To serve, cut in half crosswise or into 2-inch slices crosswise and arrange on a serving platter.
-To make the cranberry mustard, whisk together the Dijon mustard and cranberry sauce, then chill.

Serves

1

Ingredients

3 slices of thinly sliced grilled chicken breast
2 slices Beefsteak Tomato
Small bunch of lettuce
3 slices of Hass Avocado from Mexico
2 cooked Bacon Strips
Basil Aioli (recipe below)
2 pieces of Toasted Tuscan Bread

Instructions

-Layer ingredients in between toasted Tuscan bread slices and enjoy!

Basil Aioli
½ cup of mayonnaise
¼ cup of pureed fresh basil leaf
¼ teaspoon of minced garlic
Salt & Pepper to Taste

-Combine ingredients in a mixing bowl.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and peeled
1-1/2 tablespoons lime juice
1/2 teaspoon salt
¼ to 1/2 teaspoon chipotle hot sauce
8 slices whole grain bread, toasted
8 ounces sliced cooked turkey
1 large ripe tomato, sliced
1 cup alfalfa sprouts

Instructions

-In large bowl, mash together Avocados, lime juice, salt and chipotle sauce. Spread Avocado mixture on each bread slice.
-Top four of the bread slices with turkey, tomato and sprouts, dividing equally; cover with remaining bread slices. Garnish with sliced Avocado, if desired.
-Yields 4 servings (1 cup Avocado spread).

Ingredients

2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4-to-5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced

Instructions

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Copyright 2009 Time Inc. Lifestyle Group. Real Simple is a registered trademark of Time Inc. Used under license

Serves

4

Ingredients

3/4 pound white fish fillets, such as tilapia or flounder
1/2 lime
Salt and black pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup chopped cilantro
1/3 cup finely chopped white onion
1/4 cup finely chopped celery
2 tablespoons lime juice
1 tablespoon chopped fresh jalapeño
1 large or 2 small avocados from Mexico, peeled, pitted and diced
1/2 cup mayonnaise
1 chipotle in adobo, minced, plus 1 tablespoon adobo sauce
4 Portuguese rolls or 6-inch lengths of baguette, split lengthwise
1 cup finely shredded cabbage

Instructions

Squeeze lime juice over both sides of fish; let stand 5 minutes. Season generously with salt and pepper. Dredge fish in flour, patting off excess. In large skillet, heat oil over medium-high heat until it shimmers; add fish and cook, turning once, 4-6 minutes or until browned on both sides and just cooked through. Cool fish slightly; chop coarsely. In bowl, toss fish with cilantro, onion, celery, lime juice and jalapeño. Season with salt; gently stir in avocado. In small bowl, stir together mayonnaise, chipotle and adobo sauce. Slightly hollow out each roll to make room for fish; spread cut sides of rolls with chipotle mayonnaise. Put about 1/4 cup cabbage on bottom of each roll and mound about 3/4 cup fish on top of cabbage. Cover with tops of rolls, squeezing gently to compact. Cut sandwiches in half.

Serves

12 small sandwiches

Ingredients

3 tablespoons mayonnaise
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
1/8 teaspoon ground white pepper
Dash kosher salt or salt
8 slices thinly sliced firm-textured white or wheat sandwich bread
2 tablespoons butter, softened
1 avocado, halved, seeded, peeled and sliced
1/2 cup loosely packed watercress (thick stems discarded), rinsed and dried
Chives

Instructions

In a small bowl, combine mayonnaise, 1 tablespoon chives and lemon juice. Add crabmeat stir with a fork to combine. Season with white pepper and salt.
Spread one side of each slice of bread with butter. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with remaining bread slices; buttered-side down. Trim the crusts from bread. Cut each sandwich into 3 equal pieces. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Garnish with additional chives before serving. Makes 12 small sandwiches.

Serves

1

Ingredients

1    fully ripened Avocado from Mexico, halved, peeled and finely diced
1    cup peeled, seeded, and chopped cucumber
1/3    cup finely chopped red onion
2    tablespoons minced jalapeño pepper
2    tablespoons jarred horseradish
2    teaspoons fresh lime juice
1    teaspoon minced garlic

In bowl, combine avocado, cucumber, onion, jalapeño, horseradish, lime juice, and garlic; mix well. Use in sandwiches, salads, quesadillas or with grilled meats

Yield: about 1-1/2 cups

Serves

4

Ingredients

8 slices rye bread
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup dark beer
3/4 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups shredded Pepper Jack cheese
4 thin square slices ham
1 large or 2 small avocados from Mexico, peeled, pitted and thinly sliced

Instructions

Preheat broiler and place rack about 6 inches from heat. Arrange bread on baking sheet. In saucepan, melt butter over medium-low heat. Brush 1 tablespoon butter lightly on bread slices; toast bread under broiler until golden on one side. Whisk flour into remaining butter over medium heat; cook about 2 minutes. Gradually whisk in beer and cream; bring to a boil, whisking constantly. Reduce heat; stir in mustard, Worcestershire sauce, salt and pepper. Simmer, whisking occasionally, about 3 minutes or until thickened. Remove from heat; whisk in cheese until it melts.  Turn 4 bread slices over; top each with a slice of ham and a few slices of avocado. Spoon 2 tablespoons cheese sauce over avocado, spreading it evenly. Place remaining slices of bread, toasted side up, on top of avocado. Spread remaining sauce on top of sandwiches; broil 2-3 minutes or until sauce is bubbling and golden.

Serves

6 sandwiches

Ingredients

2 ficelle loaves, about 18 inches each
1/4 cup butter, softened
2 tablespoons Dijon mustard
1/8 teaspoon coarse black pepper
3/4 pound sliced Virginia ham
3 large avocados, peeled and sliced

Instructions

Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat. Stir the butter, mustard, and red pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

Serves

2

Ingredients

1 cup canned black beans, rinsed and drained
1/2 teaspoon cumin
4 tablespoons salsa
4 whole-grain tortillas
1/2 avocado, chopped

Instructions

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Serve.