Melt butter in a 10 to 12 inch skillet over low heat. Dip one side of each bread slice into egg and then into peanuts, coating well; place in skillet, coated side down. You will need to cook bread in batches. Cook over low heat until lightly browned, 3 to 4 minutes.

 

Blend apricot jam with honey mustard; spread on uncoated side of grilled bread slices. Arrange turkey, tomato and avocado on 4 bread slices. Top with remaining bread slices, jam mixture down. Serve immediately.