Roast Turkey, Avocado, And Bacon Sandwich

Total Time: 1 hr 47 mins Preparation Time: 30 mins Cook Time: 1 hr 17 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.