A classic, satisfying sandwich that delivers crisp bacon, tender turkey, creamy avocado, and melty cheese — all layered between toasted bread. It’s perfect for lunch, dinner, or anytime you need a quick satisfying meal.
Ingredients (makes 2 big sandwiches)
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4 slices of good sandwich bread (ciabatta, sourdough, whole‑grain — something sturdy)
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6–8 oz deli turkey breast, sliced (or leftover roasted turkey)
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4 strips bacon (regular or turkey bacon), cooked until crispy
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1 ripe avocado, peeled, pitted and sliced
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2–4 slices of cheese — your choice (Provolone, Swiss, Cheddar, Gouda all work well)
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Optional greens: lettuce, spinach or arugula
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Optional tomato slices
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Spreads / condiments (optional): mayonnaise, mustard, aioli, pesto, or chipotle mayo
Optional for a richer sandwich:
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1–2 tbsp mayonnaise or aioli per sandwich
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A pinch of salt & freshly cracked pepper
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A squeeze of lemon juice on avocado to prevent browning
Instructions
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Cook the bacon
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Cook bacon until it’s crisp. You can fry it in a skillet, or for easier cleanup bake it in the oven at 400 °F on a lined baking sheet for 15–20 minutes (flip halfway) until crisp. Drain on paper towels to remove excess fat. plumstreetcollective.com+1
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Prep bread, avocado & add-ons
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Toast your bread slices lightly (optionally butter or oil them before toasting).
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Slice the avocado thinly. If you want extra flavor, lightly season with salt & pepper and a tiny splash of lemon juice.
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If using tomato or greens — wash and slice / prep them now.
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Assemble the sandwich
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Spread mayo / aioli / mustard (if using) on one or both slices.
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On the bottom slice, layer: turkey → bacon → cheese → avocado → optional tomato / greens.
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Top with the other slice of bread, press gently.
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Optional: Melt the cheese / toast more
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For a warm, melty sandwich: place assembled sandwich in a skillet or panini press over medium heat until cheese begins to melt and bread is golden. Alternatively, broil open‑faced for a minute to melt cheese.
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Slice & serve
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Cut sandwich in half (diagonal or straight). Serve with chips, salad, fries or pickles.
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