Turkey BLT on Sourdough

Makes two sandwiches. Prep and bacon cooking overlap; allow about 25 minutes, or longer if the bacon needs a second batch.

Ingredients

• 4 large slices sourdough bread
• 8 oz fully cooked roast turkey breast, thinly sliced
• 6 slices regular-cut pork bacon
• 1 large ripe tomato, sliced about ¼ inch thick
• 4 large romaine lettuce leaves
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• Kosher salt, to taste
• Black pepper, to taste

Instructions

1. Lay the bacon in a cold skillet in a single layer; cut the strips in half if needed to fit. Set over medium heat and cook, turning occasionally, until crisp, about 10–15 minutes. Lower the heat if it browns too quickly. Work in batches if necessary, then drain on paper towels.
2. While the bacon cooks, wash and thoroughly dry the lettuce. Set the tomato slices on paper towels, season lightly with salt and pepper, and leave for 5–10 minutes. Blot away excess moisture.
3. Stir the mayonnaise, Dijon mustard, and lemon juice together in a small bowl.
4. Use sourdough slices about ½ inch thick. Lightly toast them so the surfaces are golden and the centers still tender. Stand the slices separately for a minute to let steam escape, then spread the mayonnaise mixture over one side of each slice.
5. For each sandwich, layer one dressed slice with a lettuce leaf, half the tomato, half the turkey, and three bacon strips. Fold the turkey loosely rather than packing it flat. Add a second lettuce leaf and close with another slice, mayonnaise facing the filling.
6. Press gently, cut in half with a serrated knife, and serve right away.

Notes

• Start with fully cooked turkey; leftover roast turkey or deli-sliced roast turkey both work.
• For a packed lunch, keep the tomatoes separate and add them just before eating.
• Plain mayonnaise works in place of the lemon-Dijon mixture if you prefer a classic BLT.