Mr. Stamper Club Recipe

Make crema

Halve and pit the avocado. Scoop 1/2 avocado into a small bowl. Add 2 tablespoons Greek yogurt, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mash and whisk with a fork until smooth. Add up to 1 teaspoon water to loosen to a spreadable consistency. Taste and adjust salt, lime, or cilantro. Cover and refrigerate until assembly.

Toast roll and warm proteins

Preheat a skillet or griddle over medium heat (or preheat oven to 350°F / 175°C). Lightly brush the cut faces of the hoagie roll with 1 teaspoon olive oil or softened butter. Place roll, cut side down, on the skillet or in the oven and toast until lightly golden, about 1–2 minutes on skillet or 4–6 minutes in oven. If bacon is not already cooked, cook 3 slices of pepper-smoked bacon in the skillet until crisp, about 5–7 minutes, turning once; drain on paper towels. If you like cheese melted, place Swiss cheese on top of the warm turkey and briefly cover skillet or place under broiler for 30–60 seconds until slightly melted.

Season tomato and assemble

Lightly season the tomato slices with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Open the toasted hoagie roll. Spread a generous tablespoon (or to taste) of avocado crema on the bottom half of the roll and a thin smear on the top half if desired. Layer the lettuce on the bottom to create a moisture barrier, then place the seasoned tomato slices on top of the lettuce. Fold or layer 5 ounces of house-roasted turkey over the tomato, then add the 2 slices of Swiss cheese (melted or cold) and finally the 3 slices of pepper-smoked bacon on top. Close the sandwich and press gently to compress.

Finish and serve

Cut the sandwich in half diagonally if desired. Serve immediately while the bread is warm and the bacon is crisp. Provide extra avocado crema on the side for dipping if desired. Makes one generous sandwich.