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.
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.
- 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
- 1/2 tablespoon mayo
- 1 pinch dill, mint, basil, and cilantro (chopped)
- 1/2 teaspoon lime juice
- salt and pepper to taste
- For the Sandwich
- 1 pretzel bun
- 2 slices provolone
- 2 tablespoons roasted tomatoes
- 1/3 pounds smoked turkey (medium-thick slices)
- 2 slices bacon (cooked)
- 1/2 avocado (sliced)
Roast the Tomatoes
Gather the ingredients.
Preheat oven to 400 F.
Cut the cherry tomatoes in half and toss with the olive oil, salt, and herbs de provence.
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.
Make the Ranch Dressing
Whisk all of the ingredients together and set aside.
Assemble the Sandwich
Slice the pretzel bun in half and toast it.
On the bottom bun, add the provolone, tomatoes, turkey, bacon, ranch dressing and avocado.
Top with the other half of the bun.
Serve and enjoy!