Eddie Recipe

Sandwich

1. 1

   Cook bacon

   Place bacon slices in a cold skillet, then turn heat to medium. Cook until bacon is deep golden and crisp, about 8–10 minutes, flipping occasionally for even browning. Transfer bacon to a paper towel–lined plate to drain.

2. 2

   Toast bread

   Butter one side of each sourdough slice evenly. Heat a clean skillet or griddle over medium heat. Place bread, buttered side down, and toast until golden and crisp, 2–3 minutes. Flip for 30 seconds just to warm the other side if desired. Remove and set aside, butter side facing down.

3. 3

   Prepare avocado

   Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork until slightly chunky. Stir in lemon juice, kosher salt (1/4 tsp), and half of the black pepper (1/8 tsp). This keeps the avocado from browning and seasons it.

4. 4

   Assemble sandwich

   Spread 1 tablespoon of Calabrian chili mayonnaise on the top slice of toasted sourdough and the remaining 1 tablespoon on the bottom slice. On the bottom slice (mayo side up) layer the green leaf lettuce, then arrange the smoked turkey evenly (about 4 oz). Add the sliced tomato in an even layer over the turkey, then season the tomato lightly with the remaining black pepper (about 1/8 tsp). Spoon the smashed avocado over the tomato, spreading gently to the edges. Top with the crisp bacon slices (3 slices). Close the sandwich with the mayo-coated top slice of bread, mayo side down.

5. 5

   Finish and serve

   Press the sandwich gently to compact. If desired, cut the sandwich in half on the diagonal using a sharp knife. Serve immediately while bacon is still warm.