With Superbowl Sunday looming ahead, I’ve started to think about what I’m making. Wings are on the menu for sure and I’m still deciding what else I want to make. We just had a recent scare with a 42-year-old close friend of ours having a heart attack this past weekend. It’s a grim reminder of the fact that eating healthy is important, so I want to focus on flavorful and yummy instead of the traditional fatty foods served on game days.
My wings are already baked to avoid the added fats of frying and are full of awesome flavors. For those of you who want that recipe, here’s the link. I’ll probably also do my jalapeño poppers as well, maybe some fresh Pico de Galo and of course we must have Guacamole for a beautiful California Turkey Club (it’s considered a California club because of the guacamole). YUMMY!
It’s loaded with layers of wonderful flavor, topped with a layer of Guacamole. And yes, to have a club sandwich you must have bacon, but it doesn’t mean you have to over indulge in it. I use a good quality thick-cut bacon, so you don’t need much to get the flavor of it into the sandwich or you can use turkey bacon or leave the bacon off.
The beginning of any great sandwich is to find a good quality bread. I don’t understand how so many sandwich shops miss the boat on this one. The base of every sandwich is the bread and so many places use a cheap and quite frankly, yucky over-processed bread. NO, you must use good bread! I love all the breads from the Denver Bread Company but one of my particular favorites from them is the Boule. It’s an earthy, rustic whole grain wheat and rye mix that’s soft on the inside and has a beautiful crust on the outside. It’s the perfect base to start any sandwich.
Good quality is important for all the ingredients in your sandwich to get the best results. I used Columbus Roasted Turkey Breast and Colby Jack cheese for this one, then layered on Roma tomatoes and baby spinach leaves, followed by a nice thick coat of spicy guacamole. My mouth is watering, just thinking about biting into this sandwich. You’ll never miss the fatty foods with a sandwich like this one, sitting around to eat.
My guacamole recipe does not use fillers such as sour cream, mayo or cream cheese like many of them do. You don’t need it and it’s just adding a lot of saturated fats to a veggie that is actually loaded with almost 20 essential nutrients and fats that are good for you (if you do want to add a filler to make it go further, consider using a fat-free plain yogurt). Why mess with a good thing? It’s also got lime juice, chili peppers, garlic and onions, all great for the body and yummy on flavors.
We like ours a little spicy, so add as little or as much of your favorite chili peppers as you would like. This is one of those recipes that you can adjust for your personal tastes including adding or reducing the amounts of onion and garlic. If you would like, you can also add a finely chopped tomato, seeds removed for even more veggie powerhouse (it will also add some contrast to the green). Out of my husband’s personal taste, I don’t use the tomato.
Don’t skimp on the lime juice because the acidity is what keeps your guacamole from going dark. Instead, it stays bright green. I also leave in a couple of the avocado pits because I read somewhere it helps and while I’m not sure it’s true, it certainly can’t hurt to leave them in.
If you’re serving up your guacamole with tortilla chips, don’t over salt because the chips add salt as well. And I hand-mash my avocados and knife chop the ingredients but you could toss everything into a food processor and pulse until all ingredients are fine enough and blended. I prefer the rougher texture the hand mashing does instead of the smoothness from the processor.
So here’s my taste bud loving recipe for Guacamole for chips or the California Turkey Club Sandwich. Enjoy and let me know about your game day foods.
5 ripe avocados
1/2 large onion, finely chopped
3 garlic cloves, minced
3 Serrano chilies (or use your favorite hot pepper
Sea salt and black pepper to taste
Cut avocados and remove the pit and skins (save a couple of the pits). Add to a bowl and mash roughly with a fork. Add the juice from the limes, onion, garlic and chilies. Mix well then season with salt and pepper to taste. Adjust any of the flavors and toss the reserved pits back into the bowl with the guacamole. Place in the fridge for at least 30 minutes so the flavors will meld. Taste before serving and adjust if needed.
Serve with tortilla chips or on your sandwich.
Makes 5 to 6 servings.
More Game Day Recipes: