Turkey Club with Green Onion Mayonnaise

I don’t know what it is about the word “scallion” that bothers me.  Maybe it’s because we always called them “green onions” my whole life.  It just seems too stuffy of a name. : )
I’ve allready got my menu made out for the next couple of weeks, making sure to use those leftovers while they’re at their prime.
And while I love how great my Roasted Turkey turns out every time,  cooked poultry, no matter how good the first time, isn’t goind to taste better months down the road buried in the freezer.  So I try to plan out how to use the leftovers before they get buried in the freezer for evermore.  What I’m not going to use within a couple of days I do freeze, but I try to use pretty quickly.
We loved this sandwich, it doesn’t feel like leftovers at all!  I love green onions and they add a great twist on a club sandwich.
8 slices bacon, cooked crisp
3/4 cup mayonnaise
5 green onions, sliced thin or chopped fine
seasoned salt, to taste
black pepper, to taste
12 slices bread, whole wheat, white, or soudough
1/2 pound sliced leftover turkey
1 avocado, halved, pitted, peeled, thinly sliced
1 large tomato, sliced
1 cup alfafa sprouts, optional (I left these out)
8 thin slices swiss cheese (about 4 oz)
Make the green onion mayonnaise.  In a small bowl, mix together the mayonnaise and green onions.
Add the pepper and seasoned salt to your liking.
Toast all the bread.  Lay out 4 slices.
Spread one side of each with the mayo.
Top with turkey and avocado, then spread 4 more slices bread with mayo, lay on top of avocado.
Spread top of the bread with mayo, then top with tomato, bacon, and cheese. (And sprouts if using.)
Spread the last 4 slices of bread with mayo and top sandwiches.
Spear with toothpicks on 2 corners and cut in half.
Recipe Source: adapted from Everyday Food
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