Turkey Bacon Ranch Sandwich

By
MacKenzie Smith
MacKenzie Smith
Recipe developer, food stylist, author, and teacher with a passion for sandwiches. She's behind the popular blog Grilled Cheese Social.
Learn about The Spruce Eats' Editorial Process
Updated on 06/20/21
Organic turkey bacon ranch sandwich recipe

​The Spruce Eats / Nita West
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serving: 1 servings
Nutrition Facts (per serving)
1419 Calories
102g Fat
87g Carbs
51g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1419
% Daily Value*
Total Fat 102g 131%
Saturated Fat 21g 105%
Cholesterol 150mg 50%
Sodium 8212mg 357%
Total Carbohydrate 87g 32%
Dietary Fiber 26g 91%
Total Sugars 17g
Protein 51g
Vitamin C 71mg 353%
Calcium 416mg 32%
Iron 8mg 43%
Potassium 2703mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A turkey bacon ranch sandwich may not be your go-to at home when it's so easy to get the classic deli staple anytime, anywhere. But think about it this way: When you make it yourself—sourcing local, fresh, and organic ingredients—you're able to create a sandwich that not only tastes better, but is better for you.

This sandwich features organic smoked turkey, bacon from our local butcher, organic provolone sourced from Wisconsin, homemade ranch, a pretzel bun from the bakery, and locally-grown tomatoes and avocados. 

Ingredients

For the Tomatoes

  • 1 cup cherry tomatoes

  • 2 tablespoons olive oil

  • 1 pinch salt

  • 1/4 teaspoon herbs de Provence

For the Buttermilk Ranch

  • 1 tablespoon buttermilk

  • 1 1/2 teaspoons mayonnaise

  • 1 pinch dill, chopped

  • 1 pinch mint, chopped

  • 1 pinch basil, chopped

  • 1 pinch cilantro, chopped

  • 1/2 teaspoon lime juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Sandwich

  • 1 pretzel bun

  • 2 slices provolone cheese

  • 2 tablespoons roasted tomatoes

  • 1/3 pound smoked turkey, sliced medium-thick

  • 2 slices bacon, cooked

  • 1/2 avocado, sliced

Steps to Make It

Roast the Tomatoes

  1. Gather the ingredients.

    Ingredients for tomatoes
    ​The Spruce Eats / Nita West

  2. Preheat oven to 400 F.

  3. Cut the cherry tomatoes in half and toss with the olive oil, salt, and herbs de provence.

    Cut tomatoes in half
    ​The Spruce Eats / Nita West

  4. Roast until the tomatoes begin to soften, deflate, and caramelize. When the tomatoes begin to burn, take them out of the oven and set aside. 

    Roast
    ​The Spruce Eats / Nita West

Make the Ranch Dressing

  1. Gather the ingredients.

    Ingredients for ranch dressing
    ​The Spruce Eats / Nita West

  2. Whisk all of the ingredients together and set aside.

    Mix
    ​The Spruce Eats / Nita West

Assemble the Sandwich

  1. Gather the ingredients.

    Sandwich ingredients
    ​The Spruce Eats / Nita West

  2. Slice the pretzel bun in half and toast it.

    Split bun
    ​The Spruce Eats / Nita West

  3. On the bottom bun, add the provolone, tomatoes, turkey, bacon, ranch dressing and avocado.

    Add ingredients
    ​The Spruce Eats / Nita West

  4. Top with the other half of the bun.

    Top
    ​The Spruce Eats / Nita West

  5. Serve and enjoy!

    Serve
    ​The Spruce Eats / Nita West

Recipe Variation

  • Want a little something extra to this sandwich? Try adding chipotle pepper paste to your ranch for a spicy twist. Pair it with good potato chips, a pickle, and an ice cold iced tea.