There is such satisfaction in having a simple meal that is executed perfectly. Turkey sandwiches have been a staple of my diet for years, and after lots of practice, I have learned how to make the best turkey sandwich. I started to make this sandwich when I was in college, and have worked to perfect it over the past few years. This sandwich is made with turkey, cheddar, fresh heirloom tomatoes, bacon, mustard, and avocado mayonnaise, on an everything bagel. It is the combination of many of my favorite foods, and the flavor pairings are balanced so that you can taste every ingredient. My mouth is watering as I write this.
In what might be considered a controversial decision, I ditched the bread and I use an everything bagel for my sandwich. Why not use a carb that is loaded with flavor? I also like the size of a bagel, it smaller than a slice of bread and it is just the right size for lunch. It also crushes well so that you can fit the sandwich in your mouth.
Meat selection is incredibly important and I am loyal to Boar’s Head brand and I always buy their Honey Maple Turkey. They aren’t paying me to say this, I just want you to know. Cheese is equally important, and fortunately, my friends at Cabot Cheese send me frequent care packages of cheese. I like to use their Seriously Sharp Cheddar for my sandwiches. Thinly sliced bacon (again I like Boar’s Head brand), avocado mayonnaise, and fresh tomatoes complete the sandwich.
I have always preferred hot sandwiches. Melted cheese is better, right? I assemble the sandwich – leaving out the avocado mayonnaise, and place it in the oven for about 10 minutes until the cheese melts. During that time I mash the avocado and mayonnaise together. This step is important because slices of avocado are slippery and refuse to stay inside sandwiches. Mashing the avocado to make avocado mayo makes sure the avocado stays put.
If you want to add a little something extra, throw a sunny side up egg on the sandwich after removing it from the oven.
Yields 2 sandwiches
20 minPrep Time
20 minTotal Time
- 3 slices of Bacon
- 2 Everything Bagels
- 6 slices of Turkey
- Cheddar Cheese
- 4 slices of Heirloom Tomato
- 1/2 an Avocado
- 1 tablespoon Mayonnaise
- Stone Ground Mustard
- First, you need to heat your oven so that you can prepare the bacon. Heat your oven to 375 degrees, and place three slices of bacon on a parchment lined baking sheet. Bake until crispy, this will take about 12 minutes. Then blot the extra grease with a paper towel and cut each slice of bacon in half.
- Slice your bagels if they aren't already. Start by layering 3 slices of turkey on each bagel. Add the tomatoes on top. Then add the cheese - I used Cabot's presliced cheddar which is smaller than the big slices from the deli and better suited for a bagel sandwich. I used 3 slices per sandwich.
- Place the bagels on a parchment lined baking sheet. I bake them without putting the top of the bagel on top of the sandwich, I leave it on the side to toast. This makes it easier to add the avocado mayo and/or mustard before serving.
- Bake the sandwiches for about 10 minutes, until the cheese has melted. While the sandwiches bake, mash the avocado and mayonnaise together. Before serving the sandwiches, add a thick layer of avocado mayonnaise. If you like you can also add some stone ground mustard. Serve immediately.
Yes, only one sandwich has the avocado spread because I was saving the other for later.
Want to save this recipe for later? Here is an image for you to pin:
And if you want some more lunch recipes – here are a few of my favorites:
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