Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pacific Paragon




Source of Recipe


Marston's Tea Room


List of Ingredients




4 servings

8 slices oval rye bread
1/2 cup butter or margarine
4 slices cooked white turkey meat
16 strips cooked crisp bacon
1 cup shredded lettuce
12 rings sliced ripe avocado
(1/3 inch thick)
1 hard-cooked egg, cut in 4 wedges
4 tomato wedges
4 colossal ripe olives
4 leaves endive
Blue Cheese Dressing
2 ounces blue cheese, crumbled
1/2 cup sour cream
1/2 cup mayonnaise

Recipe



Spread the rye bread with butter. Cut four slices in half; on each
serving plate place one whole slice of bread and two halves. For each
sandwich, top the bread with one slice turkey and four strips bacon;
cover with shredded lettuce. Arrange three avocado rings on top of
lettuce. Garnish with egg, tomato and ripe olive on a leaf of endive.
Serve the dressing separately, to be poured over the sandwich.

For the dressing: Combine all ingredients in a bowl and mix well.