Ingredients:

  • 6 slices thin-sliced whole-grain bread (about 6 slices; ~60 g per slice) — US: 6 slices, Metric: ~360 g total
  • 8 oz (225 g) roasted turkey breast, thinly sliced (about 1–1¼ cups loosely packed)
  • 8 slices center-cut turkey bacon (or lean turkey bacon) — about 4 oz (110 g) total
  • 2 oz (56 g) reduced-fat Swiss or cheddar, thinly sliced (4 slices)
  • 8 large romaine or butter lettuce leaves (washed, patted dry)
  • 1 medium tomato, sliced into 6–8 thin slices
  • 1/2 medium avocado, peeled, pitted and thinly sliced (about 75 g)
  • 4 tablespoons light mayonnaise or light mayo-style spread (60 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon olive oil or melted butter substitute (5 ml) — for toasting bread (optional)
  • Freshly ground black pepper, to taste
  • Salt (optional; use sparingly if using deli turkey)
  • 4–6 toothpicks or short skewers (to secure sandwiches)
  • Optional additions: Thin red onion slices (a few rings)
  • Optional additions: Sliced dill pickles or pepperoncini
  • Optional additions: 1 tablespoon cranberry relish or chutney (for Thanksgiving twist)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Arrange turkey bacon in a single layer on the rack. Bake 10–15 minutes until browned and crisp; flip once at about 8 minutes if needed. Remove and drain briefly on paper towel.
  3. Lightly brush one side of each bread slice with olive oil or melted butter substitute (optional). Toast to golden brown in a skillet, griddle, or toaster — about 1–2 minutes per side if pan-toasting.
  4. In a small bowl, combine light mayonnaise and Dijon mustard; season with a little black pepper. Taste and adjust seasoning.
  5. Assemble each sandwich triple-decker: place 1 slice of toasted bread (mayo-side up) as base. Layer 1–2 lettuce leaves, 2–3 slices turkey, and a few tomato slices; lightly season tomato with salt if desired. Top with a second slice of toasted bread (spread side up). Add 2 turkey bacon slices (broken if necessary), 1/2 slice cheese, avocado slices, and more turkey if desired. Place final slice of toasted bread (spread side up). Press gently and insert toothpicks at 3 points to secure. Cut sandwich diagonally into two triangles.
  6. Plate and serve immediately with your chosen sides. If not serving right away, wrap in parchment to hold shape and prevent sogginess.