Use up that leftover turkey and make a Turkey & Avocado Torta with Chipotle Aioli. This Mexican sandwich is a much-needed change in flavor when we’re all trying to use up those Thanksgiving leftovers!
Having tons of leftover turkey from Thanksgiving and not wanting another plate of mashed potatoes and green bean casserole, I decided to transform my leftover turkey into an awesome sandwich. As much as I love Thanksgiving dinner, I am not one of those people that like to put stuffing and/or cranberry sauce on my turkey sandwich. I didn’t want to make a regular, boring turkey sandwich either, so I decided to go the Mexican route (which I do quite often!) and created a Turkey & Avocado Torta with Chipotle Aioli.
An authentic Mexican torta uses either a Bolillo or Telera roll as the bread. I’ve seen vegetarian tortas, but they usually have carne asada or grilled chicken on them, so using leftover turkey from Thanksgiving is definitely a new twist. You can put whatever toppings you want on a torta, but they usually have: avocado, lettuce, onion, tomato, and sometimes, refried beans.
The great thing about this torta is how perfectly balanced it is with both flavor and texture. The leftover turkey is jazzed up with some mashed avocado, a spicy, but creamy chipotle mayo, and topped with melted cheese and crunchy veggies. Yum!
Fan of sandwiches like me? Try these favorites: The Saint Patty Corned Beef Melt – this grilled sandwich uses up leftover corned beef from St. Patricks Day and has grilled onions, pepperoncini, and a mayo/Dijon spread to jazz things up. One of my all-time favorites is my Slow Cooker Italian Beef Sandwich with Homemade Hot Giardiniera – this sandwich will knock your socks off! If you like pepperoncinis and other tangy flavors, you’ll love my recipe for Slow Cooker Chicken Pepperoncini Cheesesteaks – these guys will be an instant hit!
- I already had some homemade pickled red onions, so that’s what I used on my tortas. I pickled thinly sliced onion in a 3-1 apple cider vinegar-to-water ratio and added: salt, black peppercorns, a dried chile pepper, and a clove of smashed garlic. They need to rest for several hours, but ideally a day or two.
- If you don’t have access to Bolillo or Telera rolls at your market, find a roll that has a slight firmness to the exterior, but also has some give to it.
- Tortas can be either cold or warm, but I prefer my bread a little toasted, so I put them under the broiler.
- 1 cup mayo
- 1 garlic clove
- 1 chipotle (canned Chipotle in Adobo)
- Salt & pepper
- 4 large rolls, cut in half (ideally Bolillo or Telera)
- 2 avocados
- 2 cups leftover turkey
- 4 slices of cheese
- Shredded lettuce
- Optional toppings: cilantro, pickled jalapeno slices, tomato, onion, refried beans
- Chipotle Aioli: add mayo, chipotle pepper, garlic, and salt & pepper to a small food processor. Blend until fully combined and there are no chunks of garlic.
- Spread a good amount of the chipotle aioli on the bottom half of each roll. Top with turkey, onion, and a slice of cheese. Do this with all four rolls and place all the rolls (tops & bottoms) on a large baking sheet. Place under broiler until cheese is melted and rolls have turned golden.
- Mash two avocados and season with salt and pepper.
- Top turkey halves of rolls with desired toppings. Spread mashed avocado on the roll tops and place on top of the turkey halves.