Masrer at Cooking

Ingredients

• 8 slice(s) bacon
• 4  (4 ounces each) turkey cutlets
• Coarse salt
• Ground pepper
• 1  ripe avocado, pitted and peeled
• 2 tablespoon(s) fresh lime juice
• 1 tablespoon(s) chopped pickled jalapeño chiles
• 12 slice(s) whole-wheat sandwich bread, lightly toasted
• 1  tomato, thinly sliced

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1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side, transfer to a paper towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
2. Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper towel-lined plate to drain.
3. In a small bowl, mash avocado, lime juice, and jalapeños with a fork; season with salt and pepper.
4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.