The Turkey Avocado Sandwich. It sounds simple, doesn't it?
But like any seemingly simple dish, the devil is in the details.
At Coffee Culture in Scarborough, it's a lunchtime staple, and for good reason.
Forget those dry, lifeless imitations you've had elsewhere.
We're talking about a symphony of textures and flavors, where creamy avocado dances with savory turkey, brightened by a hint of citrus and grounded by perfectly toasted bread.
But we are doing EVERYTHING from scratch, so let's roll up our sleeves, because *this* is not just a sandwich; it's an experience.
We start with the bread, because you can't build a palace on a cracked foundation.
We're making our own multigrain loaf – nutty, hearty, and with just the right amount of chew.
Then comes the roasted turkey breast, infused with herbs and slow-cooked to juicy perfection.
No deli slices here, folks. We control the quality, the flavor, and the love that goes into every bite. The avocado?
It's mashed fresh daily, blended with lime juice, cilantro, and a whisper of jalapeño for a subtle kick.
We're going to teach you to craft each component from the ground up. Forget about bland lunches forever.
We'll reveal our kitchen secrets to create the ultimate Turkey Avocado Sandwich that will make you the envy of everyone at the office.
This is more than a recipe; it's a culinary journey. Let's get started. Prepare yourself for pure delight!
Not in the mood to brew?
Order at Coffee Culture Cafe And EateryTotal Time
5h 50m
In a large bowl, whisk together bread flour, whole wheat flour, rolled oats, flax seeds, sunflower seeds, yeast, and salt. Make sure they're evenly distributed!
Add lukewarm water and honey to the dry ingredients. Stir until a shaggy dough forms. It's going to be sticky, don't worry!
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. This is where the magic happens. The dough needs to feel alive in your hands!
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Patience, young Padawan!
Punch down the dough to release the air. Shape it into a loaf and place it in a greased loaf pan. We like using parchment paper, easy to remove!
Cover the loaf pan with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size. This is the final stretch!
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). The aroma alone will transport you. That golden-brown crust... perfection!
Let the bread cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice into it right away! Let it rest.
Preheat your oven to 325°F (160°C). Pat the turkey breast dry with paper towels. Dry bird, golden bird!
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. This is your flavor bomb!
Rub the herb paste all over the turkey breast, ensuring it's evenly coated. Don't be shy, get in there!
Place the turkey breast in a roasting pan and bake for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy! The sizzle, that aroma... pure magic!
Let the turkey breast rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Select an avocado that gives just slightly to pressure. Not rock hard, not mushy.
Using a fork, mash the avocado until it reaches your desired consistency. Some like it chunky, some like it smooth. The choice is yours!
Stir in lime juice, cilantro, jalapeño (if using), salt, and pepper. Taste and adjust seasonings as needed. Acidity is key here to balance the fat in the avocado.
In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice. We need a happy emulsion to begin!
Very slowly, drop by drop, begin adding the oil while whisking constantly and vigorously. This is the most important step! Patience is key. Don't rush it. If the mixture starts to look curdled, stop adding oil and whisk vigorously until it comes back together.
Once the emulsion is stable, you can start adding the oil in a slow, steady stream, whisking constantly until the mayonnaise is thick and creamy.
Stir in salt and white pepper to taste. Adjust seasonings as needed. Now taste your reward for patience and diligence!
Ah, the smell of toasting bread! We want a golden-brown hue, a subtle char that whispers, 'I'm ready.' Not burnt! Just perfectly toasted. Use a toaster or toaster oven to toast the multigrain bread slices until golden brown. Watch carefully to prevent burning. The timing here is critical; we are talking about 1-2 minutes.
Don't even *think* about skipping this step, unless you're going completely mayo-free. A thin layer of mayonnaise adds a crucial moisture barrier, preventing the avocado from soaking into the bread and making it soggy. Trust us on this one. Spread a thin layer of mayonnaise on one or both slices of toasted bread. Be liberal, but never excessive.
Now comes our star, the roasted turkey! Arrange the thinly sliced turkey breast evenly over one slice of bread, creating a generous and appealing layer. Don't overcrowd it, but don't be stingy either. We want enough to satisfy.
Dollop the mashed avocado evenly over the turkey. The creaminess of the avocado against the savory turkey is a match made in heaven! Don't be afraid to be generous. Let that avocado shine!
If you're using lettuce and tomato, now's the time to add them. Arrange the lettuce leaves and tomato slices on top of the avocado. These additions bring a freshness and juiciness to the sandwich.
Carefully place the second slice of bread on top of the fillings, creating a complete sandwich. Cut the sandwich in half, if desired, and serve immediately. That first bite, that's the moment of truth. Savor it. Enjoy!
Add a fiery kick with sriracha mayo or a few slices of pickled jalapeños.
Mix shredded turkey and mashed avocado with celery, red onion, and a light vinaigrette for a refreshing twist.
1Toast the bread just before assembling the sandwich to prevent it from becoming soggy.
2Use a ripe but firm avocado for the best texture and flavor.
3Season the mashed avocado with a pinch of salt and pepper to enhance the flavors.
1Over-baking the bread can result in a dry, hard crust. Keep a close eye on it!
2Using unripe avocados will result in a hard and tasteless sandwich. Ensure they are slightly soft to the touch.
The Turkey Avocado Sandwich gained popularity in California during the health-conscious movement of the late 20th century.
The avocado is technically a fruit, not a vegetable!
This recipe captures the essence of Coffee Culture Cafe And Eatery in Scarborough. Authenticity isn't just about ingredients; it's about place.
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