Scouts Lookout Recipe

Prepare ingredients

If not already sliced, thinly slice the turkey and ham. Slice the tomato, red onion, and avocado (if using). Tear one leaf of lettuce and pat dry.

Toast roll

Halve the roll horizontally. Spread butter evenly on the cut faces. Heat a skillet over medium heat and toast the roll cut-side down 2–3 minutes until golden and slightly crisp. Remove from heat.

Crisp bacon

In the same skillet over medium heat, crisp the bacon 2–4 minutes per side until browned and cooked through. Transfer to a paper towel to drain and cool slightly, then break in half if large.

Assemble sandwich

On the bottom half of the toasted roll, spread the mayonnaise and Dijon mustard across the surface. Layer the turkey (4 oz) then ham (2 oz), followed by the Swiss cheese slice. Add tomato slices, red onion slices, lettuce leaf, avocado slices (if using), and crispy bacon. Season tomato and avocado lightly with 1/4 tsp salt and 1/8 tsp black pepper before topping with the roll crown.

Prepare potatoes: scrub potatoes and place in a small pot. Cover with cold water, add a pinch of salt, bring to a simmer and cook 12–15 minutes until fork-tender. Drain and let cool slightly, then chop into 1/2-inch pieces.

Make dressing: in a small bowl combine 2 tbsp mayonnaise, 1/2 tsp Dijon, 1/2 tsp white wine vinegar, 1/8 tsp salt and 1/16 tsp black pepper. Stir in finely diced celery and red onion, and chopped chives.

Combine and chill: fold the dressing into the warm chopped potatoes until evenly coated. Adjust seasoning to taste. Chill 15–20 minutes or serve at room temperature. Portion is about 1/2 cup.

Assemble salad: place 1 cup mixed greens in a bowl. Add halved cherry tomatoes and cucumber rounds. Drizzle 1 tbsp vinaigrette, season with a light pinch (1/16–1/8 tsp) of salt and pepper and toss gently to coat. Serve immediately.