Number of servings : 4
Type of meal : | Sandwiches | Sandwiches
Special diet :
1/4 cup (60 mL) nonfat mayonnaise
1 oz (28 g) blue cheese, crumbled (1/4 cup / 60 mL)
2 tbsp (30 mL) snipped fresh chives
4 slices lean bacon
1 small avocado
8 slices multi-grain or sourdough bread, toasted
4 oz (125 g) watercress, tough stems trimmed
12 oz (375 g) fresh-roasted turkey breast slices
3 medium tomatoes, sliced
4 scallions, thinly sliced
- Mix tomatoes, olives, and salt in medium bowl, and then let stand until juicy, about 15 minutes.
- Meanwhile, cut bread almost in half lengthwise (do not slice completely through). Open like a book, being careful not to separate bread. Pull out about 1/2 cup (125 mL) of soft bready centre with your hands. Using 1/2 tbsp (7 mL) oil, brush cut sides of bread. Then spread on tomato mixture and any juices that have collected in bowl.
- Cut onion in half through stem end, then cut crosswise into thin semicircles. Cut green pepper in half, and then cut crosswise into thin semicircles. Layer onion, green pepper, and tuna over tomato mixture. Whisk vinegar, garlic, anchovy paste, and remaining oil in small bowl. Drizzle over tuna.
- Wrap stuffed loaf tightly in plastic wrap. Weigh it down with heavy skillet and let stand at room temperature until ingredients have soaked into bread, about 30 minutes. Cut diagonally into 4 equal sandwiches.
Cook bacon in medium skillet over medium-high heat until crisp. Transfer to paper towels to drain, then tear into small pieces. Pit, peel, and thinly slice avocado.