Turkey Blt Recipe

Select bread

Choose one bread option: focaccia, sourdough, or croissant (quantities given are for 4 sandwiches).

Preheat a skillet over medium heat or set oven to 375°F (190°C) if toasting multiple pieces at once.

Spread about 1/2 tablespoon of butter on the cut face of each piece of focaccia or sourdough slice (for croissants, warm without butter to preserve flakiness or brush very lightly).

Toast in the skillet 2–3 minutes per side until golden and crisp, or bake on a sheet pan in the oven 6–8 minutes until warmed and lightly browned. Remove and keep warm.

Crisp the bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven method: line a sheet pan with foil and place a wire rack on top if available. Arrange bacon in a single layer and bake 12–16 minutes, turning once if necessary, until crisp but not overly brittle. For skillet: cook over medium heat 3–5 minutes per side until crisp. Transfer to a paper towel–lined plate to drain.

If you prefer warm turkey, briefly warm slices in a skillet over medium-low heat with a teaspoon of olive oil, 1 minute per side, or place turkey in the oven for 3–5 minutes just to take the chill off. Do not overcook — turkey should remain moist.

Make the aioli

Halve the avocado, remove the pit, and scoop flesh into a medium bowl.

Add mayonnaise, chopped rosemary, lemon juice, minced garlic, and olive oil. Mash together with a fork or use an immersion blender/food processor for a smoother texture until fully combined and creamy.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add up to an additional 1/2 teaspoon lemon juice or 1/4 teaspoon salt if needed. Transfer to a small bowl or squeeze bottle for assembly.

Lay out the bottom piece of your chosen bread. Spread about 1–1 1/2 tablespoons of rosemary avocado aioli evenly over the bread.

Place 2 leaves of butter lettuce on the aioli (for croissants, use a single large leaf folded if needed). This creates a moisture barrier so bread stays crisp.

Layer 3–4 slices (about 4 oz) of turkey on top of the lettuce, slightly overlapping.

Top turkey with 2 slices of crisp bacon per sandwich, arranged so they extend slightly beyond the bread for texture and bite.

Add 2–3 slices of tomato evenly over the bacon. If desired, season the tomato lightly with a pinch of salt (optional).

Spread another 1 tablespoon of aioli on the inside of the top bread piece and place it aioli-side down to finish the sandwich.

Press gently, then cut the sandwich in half on the diagonal or down the middle. Serve immediately while bacon is warm and bread is crisp.

Optional: serve with pickles, chips, or a small green salad on the side.