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Peanut-crusted turkey sandwiches




Source of Recipe


Canoe


List of Ingredients




# 30 ml (2 tbsp) butter
# 8 slices raisin bread
# 2 eggs, beaten
# 180 ml ( 3/4 cup) peanuts, finely chopped
# 60 ml ( 1/4 cup) apricot jam
# 10 ml (2 tsp) honey mustard
# 4 slices cooked turkey
# 4 slices tomato
# 4 slices avocado

Recipe



Melt butter in a 25 to 30.5 cm (10 to 12 inch) skillet over low heat. Dip one side of each bread slice into egg and then into peanuts, coating well; place in skillet coated side down. (You'll need to cook bread in batches.) Cook over low heat until lightly browned, 3 to 4 minutes. Blend apricot jam with honey mustard; spread on uncoated side of grilled bread slices. Arrange turkey, tomato and avocado on 4 bread slices. Top with remaining bread slices jam mixture down. Serve immediately.

Makes 4 servings