1. Thaw turkey medallions 2 days in advance under refrigeration at 41°F or below.
2. Preheat oven to 350°F.
3. Combine mayonnaise and sriracha in a small bowl until well mixed. CCP: Hold cold at 41°F or below until assembly.
4. Assemble the sandwich: Spread 1 tbsp sriracha mayo on one slice of bread followed by 3 oz. of turkey medallions, 1 slice mozzarella, and 2 tomato slices. Spread 1 tbsp guacamole on the second slice of bread, close sandwich.
5. Spray both sides of sandwiches with butter spray.
6. Place sandwiches on a sheet pan and bake at 350°F until cheese is melted and turkey is heated through. CCP: Heat to an internal temperature of 165°F for 15 seconds.
7. Serve immediately.
8. CCP: Hold hot at 135°F or above until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.