Ingredients:

  • 3 slices thick-cut sourdough bread
  • 2 tbsp salted butter, softened
  • 4.5 oz roasted turkey breast, thinly sliced
  • 3 strips thick-cut smoked bacon
  • 1 leaf Romaine lettuce
  • 2 slices vine-ripened tomato
  • 2 tbsp premium mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat a cast iron skillet over medium heat. Spread butter on both sides of all three sourdough slices and toast in the skillet until deep golden brown on both sides. Remove and set aside.
  2. Cook bacon strips until mahogany-colored and crisp. For best results, bake at 400°F (200°C) between two sheets of parchment paper to keep them flat.
  3. Season the tomato slices directly with kosher salt and cracked black pepper to intensify flavor and manage moisture.
  4. Spread a thin layer of mayonnaise from edge-to-edge on one side of the base toast and the top toast, and on both sides of the middle 'bridge' slice.
  5. Assemble the first tier: Place the base toast down, layer with bone-dry lettuce, seasoned tomato, and the sliced turkey breast.
  6. Assemble the second tier: Place the middle toast slice over the turkey. Layer the crispy bacon strips on top.
  7. Crown the sandwich: Top with the final toast slice (mayo-side down). Secure the sandwich by inserting four long bamboo frill picks into the center of each potential triangular quarter.
  8. Using a serrated bread knife, slice the sandwich diagonally into quarters or halves and serve immediately.