Turkey, Bacon, Avocado Sandwich Recipe

Make the aioli

In a small bowl, combine 0.25 cups mayonnaise, minced garlic, 1 tsp lemon juice, 0.5 tsp Dijon mustard, 1 tsp olive oil, 0.125 tsp salt and 0.125 tsp black pepper. Whisk thoroughly until smooth and slightly emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed. Set aside in the refrigerator while you prepare the rest.

Cook the bacon: Place 4 slices of bacon in a cold skillet, then turn heat to medium. Cook 6–8 minutes, turning occasionally, until bacon is crisped to your liking. Transfer to a paper towel-lined plate to drain. Keep warm or let cool slightly.

Slice the tomato: Cut the tomato into 3–4 even slices, about 1/4-inch thick. Lightly season both sides with a pinch of salt (use from the 1 tsp salt listed under Sandwich Components) and a grind of black pepper.

Prepare the avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl or directly slice it on the rind. If mashing for spreading, mash with a fork and season with a pinch of salt and a few grinds of black pepper. If slicing, cut into 1/4-inch slices.

Toast the bread: Butter one side of each rustic bread slice lightly with 1 tsp unsalted butter (optional). Heat a skillet over medium-high heat or preheat a toaster. Toast the bread until golden and slightly crisp, about 1–2 minutes per side in a skillet, or until your toaster reaches desired level.

Spread about 1–1.5 tablespoons of the garlic aioli onto the interior side of each toasted bread slice. If you prefer more avocado flavor, spread the mashed avocado onto one slice instead and the aioli on the other.

Layer the sandwich: On the bottom slice (aioli side up), place the lettuce leaves first to create a moisture barrier. Add the seasoned tomato slices on top of the lettuce. Next arrange the 8 oz sliced roasted turkey evenly over the tomato. Top the turkey with the 4 cooked bacon slices, then add the avocado (sliced or mashed) evenly across the bacon.

Finish and season: Add the optional thin red onion slices if using and drizzle hot sauce if desired. Close the sandwich with the top slice of bread, aioli side down. Press gently to compact.

Cut and serve: Using a sharp knife, cut the sandwich in half diagonally. Serve immediately. Estimated serving suggestion: one sandwich per person.