Darden Special Recipe

Make Dijonnaise

In a small bowl, combine 0.5 cups mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon fresh lemon juice, 0.5 teaspoon honey (optional), 0.25 teaspoon garlic powder, and 0.25 teaspoon smoked paprika (optional). Whisk until smooth and homogenous. Taste and adjust: add a pinch more honey if too tangy or a squeeze more lemon if too rich. Set aside at room temperature while you prepare the sandwich components.

Prepare bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. Lay 6 slices of bacon in a single layer on the rack or directly on foil. Bake 12–18 minutes, turning once if necessary, until bacon is crisp but not overly dark. Remove and drain on paper towels. Alternatively, pan-fry over medium heat until crisp, about 8–10 minutes, draining excess fat.

Prepare baguette

Using a serrated knife, slice the 1 French baguette lengthwise, leaving a hinge if desired, or cut into two equal sandwich portions. If you prefer a warm sandwich, open the baguette and lightly toast under a broiler or in a 375°F (190°C) oven for 3–5 minutes until just crisped, then remove.

Prep produce

Halve and pit the ripe avocado. Scoop out the flesh and slice into 1/4-inch slices. Lightly season avocado slices with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Wash and pat dry 4 leaves of lettuce. Slice the medium tomato into 1/4-inch rounds; if very juicy, blot slices with paper towel to avoid soggy bread.

Assemble sandwich

Spread a generous layer (about 2–3 tablespoons total) of the prepared Dijonnaise on both cut faces of the baguette. On the bottom half, layer the smoked turkey slices evenly (use all ~10 oz, slightly folded for volume). Top turkey with the hot (or room-temperature) bacon strips (6 slices). Add avocado slices in an even layer over the bacon. Place tomato slices on top of the avocado, then add the lettuce leaves. If desired, sprinkle a tiny pinch more salt and pepper over tomato/avocado. Close the sandwich with the top half of the baguette and press gently to compact.

Slice and serve

Using a serrated knife, slice the sandwich into 2–4 portions depending on appetite. Serve immediately. If making ahead, keep components separate (Dijonnaise, bacon, avocado) and assemble just before serving to preserve texture. Estimated serving: about 1/2 baguette per person (recipe yields 2 large sandwiches).