|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 81g||104%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 24g||86%|
|Total Sugars 16g|
|Vitamin C 80mg||401%|
|*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.|
Bacon, you make everything better. Brunch usually means there's bacon involved, preferably on some kind of sandwich, and it doesn't get much better than this one stuffed with—yes—bacon, turkey, fresh avocado, and garlic aioli on beautiful whole-wheat toast. The aioli really puts this sandwich over the top, and it's incredibly simple to make.
Not only would this make a delicious post-Thanksgiving lunch using leftover turkey, you can also cut them up into smaller pieces and serve for brunch.
Preparing bacon in the oven is far less messy. It cooks up quickly and the strips hold their shape while baking. The rest of this sandwich comes together with minimal cooking. Just toast up the bread, assemble with the avocado and other veggies, and you're ready to eat.
8 slices bacon
1/4 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon garlic powder
6 slices bread
10 slices turkey
1 to 2 cups spinach
1 to 2 tomatoes, sliced
1 avocado, thinly sliced
Gather the ingredients and preheat the oven to 400 F.
Bake the bacon for 10 minutes. You can also brown it in a pan.
Whisk together the mayonnaise, lemon juice, and garlic powder in a small bowl.
Toast the bread so that it is still slightly soft but also a nice light brown color. Place it on a cooling rack if you can, so that it doesn't get soggy while you prepare the sandwich.
Place 1 slice of toast on a cutting board. Add 2 slices of turkey, top with a small handful of fresh spinach, a slice of tomato, and 2 slices of bacon.
Layer another slice of toast on top. Place 3 more slices of turkey, 4 slices of fresh avocado, and 2 more pieces of bacon.
Spread some of the aioli onto the last slice of toast. Place the toast aioli-side down on top of the sandwich.
Cut into 4 triangles and secure each piece with a toothpick.
Serve and enjoy.