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Ultimate California Turkey Bacon Avocado Sandwich

A towering, cafe-quality sandwich stacked with deli turkey, crispy bacon, rich avocado, and fresh alfalfa sprouts on toasted multigrain bread.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Californian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 slices seeded multigrain bread thick cut
  • 4 tbsp cream cheese or mayonnaise softened
Fillings
  • 8 oz deli turkey breast thinly sliced
  • 4-6 strips applewood smoked bacon cooked crisp
  • 1 Hass avocado ripe, sliced
  • 1 handful alfalfa sprouts washed and dried
  • 1 pinch sea salt for avocado
  • 1 pinch black pepper freshly ground

Equipment

  • Toaster or oven
  • Frying pan or Baking sheet
  • Bread knife
  • Cutting board

Method
 

  1. Cook the bacon strips until crisp, either in a skillet or baked in the oven at 400°F (200°C). Drain on paper towels.
  2. Toast all four slices of the multigrain bread until golden and firm.
  3. Spread an even layer of cream cheese or mayonnaise on one side of each slice of bread.
  4. On the two bottom slices, generously ribbon the sliced deli turkey, folding it to create height.
  5. Layer the crispy bacon strips over the turkey.
  6. Arrange the sliced avocado evenly over the bacon, and season lightly with salt and black pepper.
  7. Pile a large handful of fresh alfalfa sprouts on top of the avocado.
  8. Close the sandwiches with the remaining slices of toasted bread, spread-side down. Press gently to secure.
  9. Use a serrated knife to cut the sandwiches in half. Serve immediately.

Notes

To pack this for lunch, wrap tightly in parchment paper or foil rather than plastic wrap to keep the toast from getting soggy.