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Southwest Club Sandwich

1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons minced pickled jalapeño chilies

6 slices firm whole grain bread
6 ounces thinly sliced smoked turkey
4 thin slices red onion
1 ripe avocado, peeled, sliced
1 cup radish sprouts or alfalfa sprouts

1. Stir mayonnaise, cilantro and jalapeños in small bowl to blend. Season dressing to taste with salt.
2. Spread 2 slices of bread each with 1/4 of dressing. Top with turkey, onion, a second bread slice, remaining dressing, avocado slices and sprouts. Place third bread slice atop each sandwich; press to compact slightly. Cut sandwiches into quarters; skewer together with extra-long toothpicks, if desired.

Makes 2 sandwiches.