Turkey and Avocado Focaccia
|Lime||1 , juiced and rinded|
|Softened butter/Sunflower margarine||1 Ounce (25 Grams)|
|Bacon||3 Ounce, diced (75 Grams, Unsmoked)|
|Focaccia||9 Ounce, quartered and split (1 Loaf, Enough For Four Sandwiches)|
|Ripe avocado||1⁄2 Large, sliced|
|Cooked turkey||5 Ounce, thinly sliced (150 Grams)|
|Red pepper||1⁄2 , thinly sliced|
|Grapes||1 Ounce, halved (25 Grams)|
1. The evening before, mash the grated lime rind and half the lime juice with the butter on a plate.
2. Cook the bacon for around 2 minutes over medium heat (high heat will make it stick) in a dry frying pan, stirring often. Drain on kitchen paper and leave to cool. Refrigerate the lime butter and bacon in separate airtight containers overnight.
3. To assemble the sandwiches, spread the 3 focaccia slices with the lime butter. Sprinkle the avocado with the remaining lime juice. Divide the bacon, turkey and avocado between the sandwiches, top with the red pepper and grapes and wrap securely. (Remaining portions can be kept in the refrigerator for up to 3 days or frozen.)