Best Ovengoldandreg Turkey Avocado Sandwich With Bacon Recipes

Turkey Bacon Avocado Sandwich image

Provided by breezermom

Time 11m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 8

1 tablespoon mayonnaise
2 slices bread, toasted
1 slice provolone cheese
6 slices deli smoked turkey breast
4 slices precooked bacon, microwaved (may cook your own if you have time, or cook some in advance)
1/2 avocado, peeled, pitted, and thinly sliced
1 slice ripe tomatoes
1 piece leaves lettuce (your choice)

Steps:

Spread the mayonnaise on one side of both slices of toasted bread.
Top a bread slice with provolone cheese, turkey, bacon, tomato, and lettuce. Sprinkle with black pepper, if desired.
Place the remaining bread slice on top, slice in half, and serve.

Ovengold® Turkey Avocado Sandwich With Bacon image

Provided by Boars Head Recipes

Time 5m

Yield 1 Serving, 1 serving(s)

Number Of Ingredients 8

2 slices white bread or 2 slices wheat bread
1 tablespoon Boar's Head Honey Mustard
1 leaf lettuce
2 slices tomatoes
4 slices avocados
6 slices Boar's Head Ovengold® Roasted Breast of Turkey, sliced thin
2 slices Boar's Head Monterey Jack Cheese
2 slices Boar's Head Fully Cooked Naturally Smoked Bacon

Steps:

Place bread onto a clean work surface.
Spread the mustard on the top of each slice of bread.
Top one slice of bread with lettuce, tomato, avocado, Ovengold Turkey, cheese, and bacon.
Crown with the second slice of bread and cut diagonally to serve.

Nutrition Facts : Calories 140.9, Fat 1.7, SaturatedFat 0.4, Sodium 258.8, Carbohydrate 27, Fiber 1.7, Sugar 3.2, Protein 4.2

Roast Turkey, Avocado and Bacon Sandwich image

Provided by Tyler Florence

Categories main-dish

Yield 3 to 6 servings

Number Of Ingredients 13

2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted butter, room temperature
1 (4-pound) turkey breast
Sea salt and freshly ground black pepper
6 slices country bread
1/2 pound fontina cheese, sliced thinly
1 large ripe avocado
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
6 slices maple bacon, cooked until crispy
Pepper lettuce (watercress)
Butter, for sauteeing

Steps:

Preheat the oven to 400 degrees F.
To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board.
To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.