Ingredients:

  • 3 slices White Pullman or Thick-cut Brioche bread
  • 1 tbsp butter
  • 3 oz roasted turkey breast, thinly sliced
  • 3 strips thick-cut bacon
  • 2 slices sharp cheddar cheese
  • 2 tbsp mayonnaise
  • 2 slices vine-ripened tomato
  • 1 leaf romaine lettuce
  • 1 pinch salt
  • 1 pinch cracked black pepper

Instructions:

  1. Crisp the bacon. Place 3 strips of thick cut bacon in a cold skillet and turn to medium heat, cooking until deep mahogany. Note: Starting cold renders more fat for a better crunch.
  2. Toast the bread. Wipe the skillet (leaving a thin film of fat) and add 1 tbsp butter, toasting all 3 slices of bread until golden. Stop when you smell a nutty, toasted aroma.
  3. Apply the barrier. Spread 2 tbsp mayonnaise across one side of all three toasted slices, ensuring you reach the very edges. Note: This is your waterproof seal.
  4. Layer the foundation. Place the first slice of bread down and top with 1 leaf of romaine lettuce and 2 slices of vine ripened tomato.
  5. Season the produce. Sprinkle 1 pinch of salt and cracked black pepper directly onto the tomatoes. The aroma of fresh pepper hitting the tomato is a key checkpoint.
  6. Add the middle deck. Place the second slice of bread on top of the tomatoes and press down gently to set the layers.
  7. Stack the proteins. Layer 3 oz of thinly sliced turkey breast on the second slice, followed by 2 slices of sharp cheddar cheese.
  8. Add the final crunch. Place the 3 strips of crispy bacon on top of the cheese and cap the sandwich with the final slice of bread.
  9. Secure the tower. Insert 4 toothpicks into the centers of each hypothetical triangle (mid points of each side).
  10. The diagonal cut. Use a serrated knife to cut the sandwich into four triangles. Listen for the shatter of the crust as you slice.