Tag Archives: sandwich

Turkey & Avocado Melts

17 Mar

A couple of months ago, a friend started tweeting pics of quick & easy dishes she was making from Michael Symon’s book, “5 in 5.” She is a busy mom of two small fries who loves to cook and we tend to gravitate toward the same kinds of food. When her pictures started to appear, it piqued my interest and I ordered the book for myself after she swore I’d like it.

I’m now a little obsessed.

I am blowing through this cookbook at breakneck speed.  True to her word, the book contains 120 recipes that can be done in a pretty short amount of time, none of which require a lot of ingredients. I’ve enjoyed everything I’ve made from chicken satay to the ridiculously addictive  caramelized banana sundaes (frigid weather be damned!).  A particularly hearty yet simple dish is the turkey & avocado melt which can be thrown together in about ten minutes flat. The crunch of the bread, the smoothness of the avocado, the decadence of the earthy gruyère and the sharpness of the Dijon make for a satisfying sandwich. Try it: I guarantee you’ll be hooked.

Serves 4.


8 slices sourdough/any bread you like, thick-cut
1 lb  turkey, thinly sliced
1 avocado, thinly sliced
4 slices gruyère
2 tb Dijon mustard (approximately. You may need more.)
2-3 tb mayo
Kosher salt & pepper


1. Preheat a pan or griddle to a medium heat.
2. Lay out the slices of bread and spread the Dijon on each piece.
3. On four pieces of bread, layer the turkey, then avocado. Sprinkle with salt & papper.
4. Layer on the gruyère and the second piece of bread.
5. Spread mayo on both outer sides of the sandwich and place on the pan/griddle, cooking until golden brown on both sides & the cheese has melted.


Crispy Cod Sandwich

20 Jan

I’m a big cod fan (as evidenced by the many portions of cod I had in Vancouver) but I don’t always think to buy it. We’re trying to eat more fish at home and while we love salmon & tilapia, we were due for a change. So to the  fabulous Bite Me cookbook we turned and tried this recipe out. The cod came out buttery with a great crispy cornmeal coating and the homemade tartar sauce that accompanied it? More, please. J substituted hamburger buns for onion buns and I think it came out better that way.

Serves 6.


1/2 c yellow cornmeal
1/2 ts salt
1/4 ts pepper
1/4 c milk
6 cod fillets
1 c mayo
1/4 c chopped pickles
1 tb lemon juice
2 ts Dijon mustard
pinch of cayenne (or more if you want it to be spicy!)
6 buns
shredded lettuce


1. Preheat your oven to 450F. Line a baking sheet with foil and use some cooking spray to ensure the fish won’t stick.
2. Combine the cornmeal, salt & pepper in a bowl. In a separate bowl, pour the milk.
3. Dip the fish in the milk first, then dredge it into the cornmeal mixture.
4. Bake for 7 minutes. Then flip over the fishy and bake another 6 minutes.
5. For the tartar sauce,  whisk together the mayo, pickles, lemon juice, Dijon and cayenne.
6. Toast the buns and then smear the insides with the tartar sauce. Place the fish in the buns, top with lettuce and voila!

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