Turkey Sandwich
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Dried Thyme1 cup
Cider Vinegar1 cup
White Wine Vinegar1 cup
Heavy Cream1 tbsp
Poppy Seed1 cup
WaterDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Place the turkey breast skin-side up on a roasting tray
4
Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method
5
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
6
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
7
In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt
8
Whisk to blend
9
Taste for seasoning
10
In a medium skillet, lay out the bacon strips and add the water
11
Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy
12
It will make your bacon crispier! Reserve some of the bacon grease in a small bowl
13
Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate
14
Slice the rolls lengthwise and open up
15
Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven
16
Toast on both sides until light brown
17
Layer some of the iceberg on 4 bases of the rolls
18
Top with some layers of turkey
19
Drizzle with a touch of the bacon grease
20
Layer a few slices of avocado and apple on each
21
Top with 2 bacon slices each and another layer of the iceberg
22
Top with the top halves of the rolls
23
Cut the sandwiches in half and serve immediately