Fabulously Good Turkey Avocado Sandwich

On a hot summer day, a cool sandwich is a great alternative to a hot meal. Here is a fabulously good turkey avocado sandwich. Add a fried egg to make it extra decadent!

Fabulously Good Turkey Avocado Sandwich

Brenda

Why make a good turkey sandwich when you can make an amazing one? This turkey avocado sandwich has layers and layers of fabulous flavor and texture. Equally great with leftover or cold cut turkey breast! A cool summer lunch or dinner on the boat.

The ingreidents are for one sandwich. Just multiply by the number of hungry boaters you are feeding!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course, Lunch

Servings 1 sandwich

Equipment

• 1 Frying pan

Ingredients

  

• 3 strips Thick Bacon I suggest extra crispy
• 2 slices Good sandwich bread Dark rye or sour dough are my favorites
• ¼ pound Sliced Turkey Breast Try for thick sliced real turkey breast. Use cold-cuts in a pinch.
• 2 tbsp Real Mayonaise We love Dukes for it's special taste, but any real mayo (not Miracle Whip) is fine.
• 1 tsp Sriracha
• 2 tbsp Sliced Scallions Tom likes raw diced red onions instead
• ½ ripe Haas avacado Sliced into ⅛ thick slices
• Flaky Sea Salt & Fresh Ground Pepper to taste
• 2 leafs Bib lettuce Or use any lettuce you have around
• 2 slices Ripe beefsteak tomato (optional)
• 1-2 Large Fried eggs (optional)

Instructions

 

• Cut the bacon slices in half and place in a cold frying pan. Set over medium heat and cook, turning occassionally, until crisped to your liking. Drain on paper towels.
• If you like, lightly toast the bread.
• Layer the turkey slices onto one slice of the bread. Top with an even layer of bacon.
• On the other slice of bread, spread the mayo and then the siriracha. Sprinkle with scallions (or onions)
• Add the lettuce leaves on top of the scallions.
• Layer on the avocado slices and sprinkle the avocado with the salt and pepper.
• Pre-salt the tomato slices (optional), and let them sit in a seperate dish for two minutes. Let any moisture drip off the slices then place on top of the avocado slices.
• If you want an extra decadent treat, fry two large eggs as runny as you like in the leftover bacon fat. Place on top of the turkey slices.
  
• Close the sandwich by tipping the avocado-topped slice of bread onto the turkey-topped slice.
• Cut in half and serve right away.

Notes

1. You can use any type of fairly large sliced bread that you like. Sourdough and seeded rye are excellent choices, as is the whole-wheat boule pictured here. The choice of whether to toast is up to you.
2. This is an equally great sandwich to make with leftover Thanksgiving turkey (use sliced white meat) or deli-sliced turkey breast.
3. Dukes Mayo has a tangier taste. I love it, but you can use regular mayo here if you like. You might also try Japanese mayo if you can get it in your local market. Just don’t use fake Miracle-Whip!

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