California Turkey Recipe
Applewood bacon, avocado, lettuce, tomato, with mayo on wheat bread.
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Ingredients
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Sandwich
Method
Sandwich
Cook the bacon
Place the 8 slices of Applewood-smoked bacon in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tsp bacon fat in the skillet if you like for toasting bread (optional).
Prepare the tomato and lettuce
While bacon cooks, wash and dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) thick slices. Lay slices on paper towel and season lightly with a pinch of salt and a grind of black pepper to taste (use from the 1 tsp salt / 1/2 tsp pepper total).
Toast the bread (optional)
If you prefer toasted bread, heat the skillet used for bacon over medium-low. Lightly butter one side of each bread slice with the unsalted butter. Toast buttered side down 1–2 slices at a time until golden and crisp, 1–2 minutes. Repeat for remaining slices. Alternatively, toast in a toaster to your liking.
Prepare the avocado
Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork to a spreadable consistency (or slice thinly if preferred). Stir in the optional 1/2 tablespoon lemon juice and a pinch of the salt and pepper to season. Taste and adjust seasoning as needed.
Assemble the sandwiches
Lay out 4 slices of bread (to make 4 sandwiches). Spread about 1 tablespoon of mayonnaise evenly on each slice. On two of the bread slices (the bottoms), spread a portion of the mashed avocado (about 1/4 of the avocado per sandwich). Top avocado with 3 oz (about one-quarter of the 12 oz) sliced turkey breast each. Add 2 slices of cooked bacon on top of the turkey. Place 1 tomato slice and 1 leaf of lettuce on top of the bacon. Finish with the remaining bread slices, mayo-side down. Press gently to set.
Finish and serve
Cut each sandwich in half diagonally if desired. Serve immediately while bacon is warm and bread is crisp. If preparing later, keep avocado-topped bread covered and refrigerated to slow browning, and assemble just before serving.