Let the relish sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) so flavors meld; drain any excess liquid before assembling the sandwich.

Dijon Vinaigrette

In a small bowl or jar, whisk together the Dijon mustard, white wine vinegar, honey and minced garlic until smooth.

Slowly drizzle in the olive oil while whisking constantly (or shake in a jar) until emulsified and slightly thickened.

Season with salt and pepper to taste. Refrigerate until ready to use; bring to room temperature before dressing the lettuce if chilled.

For the sandwich (assembly)

Prepare bread and bacon

Heat a skillet over medium heat. Butter one side of each bread slice lightly. Place buttered-side down and toast until golden and crisp, about 1–2 minutes per side. Keep warm. If braised bacon is not already finished, place bacon in a skillet and cook 2–3 minutes per side over medium heat to render fat and crisp edges; drain on paper towel.

Dress the lettuce

Place shredded iceberg in a bowl. Add 2–3 tablespoons of the Dijon vinaigrette and toss gently until evenly coated but not soggy. Season lightly with salt and pepper.

Assemble sandwiches

On 3 slices of toasted bread (buttered side down), layer as follows: a few slices (about 4 oz) of house-roasted turkey, two slices of braised bacon, a quarter of the avocado slices, 2–3 tablespoons of tomato relish (use less if very juicy), and about 2/3 cup dressed shredded iceberg. Drizzle a small amount (about 1 tsp) of Dijon vinaigrette over the lettuce layer for extra flavor.

Top each sandwich with the remaining toasted bread slices, buttered side up if you prefer a lightly crisp exterior. Press gently to compact.

Slice each sandwich diagonally and secure with toothpicks if desired. Serve immediately with extra tomato relish or vinaigrette on the side.