Turkey and California Avocado on Pumpernickel

Ingredients

 * 1/3 Cups Dijon mustard
 * 2 Tbsp red wine vinegar
 * ½ Cup olive or avocado oil
 * 3 Tbsp cilantro, chopped
 * ½ tsp cumin, ground
 * ½ tsp salt
 * ½ black pepper, freshly ground
 * 24 slices pumpernickel bread
 * 12 each curly red lettuce leaves
 * 2 ½ Pounds Turkey breast, thinly sliced
 * 1 ½ Pounds Swiss cheese, thinly sliced
 * 4 California avocados, seeded, peeled and sliced
 * ½ Pound red bell pepper, thinly sliced into rings or julienned

Directions
In a bowl blend mustard and vinegar; gradually whisk in oil until thickened.

Stir in cilantro, cumin, salt and pepper.

Spread one side of the bread with 2 tsp mustard mixture.

Top with lettuce leaf, 3 slices of Turkey, 2 slices of Cheese, 3 slices of avocado and 2 pepper rings.

Spoon 2 tsp mustard mixture over sandwich; top with second piece of bread.