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Alex Guarnaschelli's Turkey, Apple and Avocado Sandwich

1 hr 20 mins
10 mins
Alex Guarnaschelli's Turkey Sandwich
Food Beauty of turkey sandwich and fried onion ringsJuan Lindo / Food Network
1 hr 20 mins
10 mins


  • 1 (2-pound) bone-in turkey breast
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup apple cider vinegar
  • 1/4 cup white wine vinegar
  • 1/4 cup heavy cream
  • 1 tablespoon poppy seeds
  • kosher salt
  • 8 slices bacon
  • 1/2 cup water
  • 1 head iceberg lettuce, outer leaves removed, cored, quartered and shredded
  • 4 (6-inch) hero rolls or 8 thick slices sourdough bread
  • 1 avocado, peeled, pitted, quartered and cut into slices
  • 1 green apple, washed, cored, halved and cut into thin slices

Chef notes

The acid from the vinegar and the earthy pop of texture from the poppy seeds add an unusually tasty element to what is essentially my loose take on a turkey club. I like it most when the turkey is still warm and the bacon is super crispy.

Technique tips: Turkey dries out easily but needs to be cooked through. Monitor the temperature as it cooks and remove and rest when the internal temperature reaches 165°F, no higher. Once cooked, turn it skin-side down on a cutting board for 30 minutes so the juices flow back through the meat.

Swap options: Roasted chicken breast or thighs are an easy sub here. You can also substitute a sweeter apple for the Granny Smith like a Gala or Cameo. Don't like cream? Sub mayonnaise!



Preheat the oven to 350°F.


Place the turkey breast skin-side up on a roasting tray and season with salt, pepper and thyme.


Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165°F when inserted into the thickest and meatiest areas of the breast, about 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10-15 minutes before carving the meat into slices.


In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds and a pinch of salt. Whisk to blend. Taste for seasoning.


In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy (it will make your bacon crispier!). Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.


Slice the rolls lengthwise and open them up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.


Layer some of the iceberg on the bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.