Roast Turkey, Avocado, and Bacon Sandwich |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 3 |
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From Tyler Florence Ingredients:
2 sprigs thyme |
2 sprigs tarragon |
1/2 cup unsalted butter, room temperature |
1 (4 lb) turkey breast |
sea salt |
fresh ground black pepper |
6 slices country bread |
1/2 lb fontina cheese, sliced thinly |
1 avocado, large and ripe |
2 teaspoons lemon juice |
1 teaspoon extra virgin olive oil |
6 slices bacon, cooked until crispy (maple) |
watercress |
butter, for sauteeing |
Directions:
1. Preheat oven to 400°.
2. To make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
3. Rub the turkey breast with half the herbed butter, salt, and pepper.
4. Place the turkey on a rack in a roasting pan; place in the oven.
5. Let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165°; let rest 15 minutes on the cutting board.
6. To make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
7. Peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
8. Add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
9. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
10. Heat a cast-iron or other heavy skillet over med-low heat.
11. Add 1 tablespoons butter and let it melt, swirling the pan around to coat.
12. Put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
13. Toast for 1 minute, turn the sandwich over before the bread begins to burn.
14. Repeat with remaining sandwiches; cut sandwiches in half and serve.
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