The "T" now stands for "turkey." This sandwich is made with lean hickory smoked turkey and paired with gouda cheese, basil pesto, and avocados for a great alternative to the classic BLT. Perfect for you and your picnic pals.
Smoked Turkey BLT
- 2 Frick’s Turkey Drums
- 2 ripe avocados
- 12 slices hickory smoked bacon
- 4 oz. Gouda cheese
- 4 oz. basil pesto
- 4 tablespoons mayonnaise
- 8 slices sourdough bread
- 4 tablespoons melted unsalted butter
Pre-heat Panini maker to 380F or to Panini setting. If using a skillet, heat to medium high prior to adding sandwich. Thinly slice turkey off drums stopping when you reach the tendons. Rotate the drum and continue to slice until you again reach the tendon. Remove any turkey skin from slices. You should get ~8 oz. of slices from each drum. Fry bacon, blot off excess grease, and set aside. Spread inside of 1 piece of sourdough with 1 oz. pesto per sandwich. Arrange 1/2 sliced avocado on top of pesto. Place 3 slices bacon per sandwich on top of avocado. Place 1 oz. sliced Gouda per sandwich on top of avocado. Place 4 oz. sliced turkey drum per sandwich on top of cheese. Place bread on top of turkey, mayonnaise side down. Liberally butter top and bottom of sandwich and place into Panini maker or skillet. Grill sandwiches for 3 minutes in Panini maker, or 3 minutes per side in skillets. Remove from Panini maker and allow to cool 2 minutes before cutting.
A Chef Peter Rumbolo Creation