Green Goddess Bacon, Sun-Dried Tomato Smoked Turkey Sandwich
By McKenna Lelah
Cook Time: 30 minutes
Serves: 4
Ingredients:
1 loaf gluten free sourdough bread or your bread of choice, sliced
1 lb turkey, thinly sliced* See Notes
½ ripe avocado, sliced
8 leaves of red leaf lettuce
1 jalapeño, thinly sliced
8 sliced bacon
½ cup Riley’s Green Goddess
Sun Dried Tomato Pesto:
2 cups sun dried tomatoes packed in oil
¼ cup extra virgin olive oil
¼ cup basil leaves
2 cloves garlic
2 tbsp toasted pumpkin seeds
1 tsp kosher salt
½ tsp black pepper
Instructions:
Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and lay bacon slices in one layer. Once the oven has reached temperature, bake bacon for 10-15 minutes. Once bacon has reached desired crispiness, set aside to cool.
In a mini food processor or high powered blender, blend all ingredients for sun dried tomato pesto until smooth.
In a medium sized skillet, add 4 tbsp bacon fat (from the cooked bacon tray) or avocado oil and toast bread on each side.
To assemble the sandwich, spread Riley’s Green Goddess on one slice of bread and the sun dried tomato pesto on the other slice of bread.
Layer turkey, avocado, lettuce, a drizzle of Riley’s Green Goddess, sliced jalapeño, and bacon.
Cut the sandwich on a diagonal to serve.
Notes:
I prefer mesquite smoked turkey for this recipe.
To make this recipe vegetarian, omit the bacon and sub the turkey for extra veggies. I like this sandwich with sliced tomatoes, sprouts, roasted red peppers, roasted zucchini, or roasted eggplant.