Sandwiches
Ugly Tomato BLTT
1
sandwich
Serving Size
20
mins.
Prep Time
35
mins.
Total Time
Go beyond the BLT— with turkey! Twist a classic bacon, lettuce and tomato by incorporating sliced turkey breast; a spread of avocado mayonnaise; and toasted, rosemary-topped focaccia to give this sandwich extra flavor. Maximize craveability with roasted sweet potato wedges or a sweet-and-sour savoy slaw on the side.
Ingredients
Ugly Tomato BLTT
Yield: 1 sandwich
3 slice(s)
Turkey Bacon, cooked crisp
4 slice(s)
Sliced Oil Browned Turkey Breast
2 slice(s)
Focaccia bread, ¾-inch thick, toasted, warm
—
Olive oil, as needed
—
Rosemary, a pinch
3 tbsp.
Fresh Avocado Mayonnaise
2 slice(s)
Heirloom tomatoes, 3/16-inch thick
¼ cup(s)
Spring mix
6-10 ea.
Roasted Sweet Potato Wedges
Directions
- 1. Brush the tops of each slice of the focaccia bread with olive oil, sprinkle with rosemary and toast to a golden brown.
- 2. Spread 1 ½ tablespoons of Fresh Avocado Mayonnaise on the inside of each slice of bread.
- 3. Assemble the sandwich in the following order: bottom slice of toast, sliced turkey, heirloom tomatoes, spring mix, turkey bacon, top slice of toast.
- 4. Plate and serve with a side of Roasted Sweet Potato Wedges.
Ingredients
Fresh Avocado Mayonnaise
Yield: ¾ cup
1 ea.
Avocado
⅓ cup(s)
Mayonnaise
1 tsp.
White Worcestershire sauce
—
Salt and pepper, to taste
Directions
- 1. Combine the avocado with the mayonnaise and Worcestershire sauce and blend well, adding salt and pepper as needed.
- 2. Place the mixture into a covered container, label and date.
- 3. For best results, refrigerate for at least 2–3 hours before use.
Ingredients
Roasted Sweet Potato Wedges
Yield: 18 wedges
3 ea.
Sweet potatoes, cut into 6 wedges per potato
2 tbsp.
Olive oil
2 tsp.
Smoked paprika
1 ½ tsp.
Sea salt
1 tsp.
Black pepper
1 tsp.
Green onions
1 tsp.
Cilantro
½ cup(s)
Habanero lemon honey
Directions
- 1. Toss the sliced sweet potatoes with olive oil.
- 2. Mix together the paprika, salt and black pepper and sprinkle over the oil-coated potatoes.
- 3. Bake the potatoes for about 20 minutes, until crisp.
- 4. Garnish with green onions and cilantro and serve with habanero lemon honey (drizzled or on the side).
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