Picnic Style Pesto Turkey and Avocado Bacon Sandwich. My new summertime sandwich go-to. Deli-cut turkey sandwiched with pesto Caesar dressing, avocado, bacon, and sweet, creamy Gouda cheese. Then sandwiched between softy and airy ciabatta bread.
Ingredients:
1/2 cup Caesar dressing
1/4 cup basil pesto
1 loaf ciabatta bread, halved, lightly toasted
6 slices Gouda or Havarti cheese
1 avocado, sliced
12 ounces thinly sliced turkey or roasted chicken
6 slices cooked bacon
4 cups shredded lettuce
1/3 cup sliced dill pickles and or pepperoncini (I use both)
Caesar Dressing (or bottled, if preferred):
1/2 cup mayo
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1-2 cloves garlic, grated
kosher salt and black pepper
1/3 cup grated parmesan
Instructions:
1. To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.
2. To make the sandwich. Mix the Caesar dressing and pesto in a bowl.
3. Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the pesto Caesar dressing over both cut sides of the bread. Mash the avocado with a fork and season with salt. Layer on the cheese and mashed avocado. Now, layer on the turkey, bacon, greens, and pickles. Add the top half of the ciabatta and gently push down on the sandwich.
4. At this point, you can slice the sandwich and serve, or wrap the sandwiches tightly and place in the fridge for a few hours. Before serving, cut 6-8 sandwiches.
Pesto Turkey and Avocado Bacon Sandwich
Ingredients
- 1/2 cup Caesar dressing
- 1/4 cup basil pesto
- 1 loaf ciabatta bread halved, lightly toasted
- 6 slices Gouda or Havarti cheese
- 1 avocado sliced
- 12 ounces thinly sliced turkey or roasted chicken
- 6 slices cooked bacon
- 4 cups shredded lettuce
- 1/3 cup sliced dill pickles and or pepperoncini I use both
- Caesar Dressing or bottled, if preferred:
- 1/2 cup mayo
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic grated
- kosher salt and black pepper
- 1/3 cup grated parmesan
Instructions
- To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.
- To make the sandwich. Mix the Caesar dressing and pesto in a bowl.
- Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the pesto Caesar dressing over both cut sides of the bread. Mash the avocado with a fork and season with salt. Layer on the cheese and mashed avocado. Now, layer on the turkey, bacon, greens, and pickles. Add the top half of the ciabatta and gently push down on the sandwich.
- At this point, you can slice the sandwich and serve, or wrap the sandwiches tightly and place in the fridge for a few hours. Before serving, cut 6-8 sandwiches.
