2 slices Mrs. Hewitt’s Rustic Rosemary Bread
4 slices turkey
2 slices bacon, crispy
2-3 slices ripe tomato
thin slices red onion
deli style mustard
salt & pepper to taste
Since it’s a sandwich, I’m just going to give you my tips instead of step by step instructions:
-Toast, toast, toast! Toast your bread. I always store my bread in the freezer, grab out what I need, and stick it straight in the toaster. The toaster takes it from frozen to ready to use in minutes, creates a great crust for the sandwich, and intensifies the smell of rosemary.
-While I love the herb filled goodness of the rosemary bread with this, it would also be good on our white or multigrain breads.
-My favorite turkey is Boars Head Cracked Pepper Turkey Breast. My local grocery stores literally have a hard time keeping it in stock.
-Boars Head Delicatessen Style Mustard. It is very different from yellow mustard, and adds richness and layers of flavor. A little goes a long way.
-I slice my avocado thin and it tends to stay in the sandwich better than if I cut it in thick slices
-I season my avocados and tomatoes. I usually lightly salt one and then pepper the other so it doesn’t end up over seasoned.
-Don’t like one of these toppings? They’re easy to exclude!