Recipe courtesy of Alex Guarnaschelli
Turkey Sandwich
Total:
1 hr 45 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 45 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 (2 pound) bone-in turkey breast
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup cider vinegar
  • 1/4 cup white wine vinegar
  • 1/4 cup heavy cream
  • 1 tablespoon poppy seeds
  • 8 slices bacon
  • 1/2 cup water
  • 1 head iceberg lettuce, outer leaves removed, cored, quartered, and shredded
  • 4 (6-inch) hero rolls, or 8 thick slices sourdough bread
  • 1 avocado, peeled, pitted, quartered, and cut into slices
  • 1 green apple, washed, cored, halved, and cut into thin slices

Directions

Preheat the oven to 350 degrees F.

Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.

In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt. Whisk to blend. Taste for seasoning.

In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.

Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.

Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.

Categories:

IDEAS YOU'LL LOVE

Throwdown Cuban Sandwich with Homemade Pickles

Recipe courtesy of Bobby Flay

Turkey Confit Club Sandwich

California-Style Turkey Sandwich

Le Truc Turkey Meatball Sandwich

Roast Turkey, Avocado and Bacon Sandwich

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here