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
- 10 slices turkey
- 1 bag spinach
- 1 to 2 tomatoes (sliced)
- 1/4 cup mayonnaise
- 1/8 teaspoon garlic powder
- 1 teaspoon lemon juice
- 6 slices bread
- 1 avocado (thinly sliced; you probably won't use all of the avocado)
Gather the ingredients and preheat the oven to 400 F.
Bake the bacon for 10 minutes. You can also brown 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 one slice of toast on a cutting board. Add two 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 three more slices of turkey, 4 slices of fresh avocado, and two 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 four triangles, secure each piece with a toothpick.
Serve and enjoy!