This was originally going to be locavore turkey clubs. My intention was to use all locally grown ingredients and make homemade mayonnaise, but the best laid plans…you know how it goes.
Wednesday at work was pretty crazy, so I never got downtown to get my hands on a loaf of Pastabilities‘ stretch Italian bread. Since Plainville condensed their local operation, it’s tougher to get a hold of locally-raised turkey at the grocery store. So, I adapted. Instead of local, we just went fancy. Out with the mayo, in with a mild brie. A Plainville turkey breast gave way to Wegmans‘ turkey cutlets. And a multigrain baguette rounded it out. I still was able to incorporate the Bostrom Farms bacon that I picked up last weekend.
WHAT DIDN’T: The baguette. It was far too crusty and too hard to manage the sandwich. The stretch Italian would have worked much better.
WHAT DID THE WIFE SAY: “The house smells so much better when you cook bacon.”
WILL IT MAKE ANOTHER APPEARANCE: Can you say no to bacon?
- 1 lb. thick-cut bacon (I prefer uncured), cooked
- 1 lb. turkey breast (I would just assume roast one and slice it, but I suppose a thick-sliced deli turkey breast would work)
- 1/4 lb. mild brie cheese
- 1 medium crisp apple, honeycrisp or granny smith, sliced paper thin
- 1 tomato, sliced thin
- lettuce (I ended up with field greens)
- loaf of baguette or long Italian bread
On the bottom half of the loaf, layer apples, tomatoes, turkey, bacon and lettuce evenly. Replace the top half of the loaf and slice into lengths. Serve with good kettle cooked potato chips.