Weather: 3 degrees, starting to get dark before 5p.m.
What I’m listening to: The Polar Express Soundtrack
This is another reader-requested recipe – a Thanksgiving leftover sandwich with a twist. I offer for your consideration (and drooling) a turkey bacon-lettuce-cranberry sandwich on toasted autumn seed and grain bread with avocado. Hooray! You’ll be excited to revisit your leftovers several times over with this sandwich option. The salty smokiness from the bacon and the savoriness of the turkey meet little hints of sweetness from cranberry and the creaminess of the ripe avocado slices and mayo, all wrapped up together between two perfectly toasted, nutty, crunchy slices of bread. Happy leftovers!
Turkey B.L.C. Sandwich
- Leftover turkey slices, preferably white meat
- Bacon, cooked crisp
- Your favorite whole grain bread, toasted
- 1 ripe avocado, sliced
- Green or red leaf lettuce, washed and torn
- Leftover [cranberry sauce| http://alaskascratch.wpengine.com/2011/11/22/holiday-cranberry-sauce/#more-932]
- Mayonnaise
Cook the bacon until crisp. Meanwhile, toast bread.
On one toasted slice of bread, spread a thin spread of cranberry sauce. On the other slice, spread with mayonnaise.
Top the cranberry side with turkey slices, followed by avocado. Top the mayo side with lettuce, followed by bacon.
Put sandwich together and serve while toast and bacon are still warm.
