These open-faced sandwiches are an updated version of a BLT layered with bacon, lettuce, tomato—plus avocado and turkey!
8 slices Pepperidge Farm Jewish rye seeded bread
1/2 lb bacon
2 large tomatoes
1/4 cup light mayonnaise
1 head Boston lettuce
3/4 lb sliced low sodium turkey
Toast the bread. Meanwhile, fry the bacon in a skillet for 5 min. until crispy. Set bacon on paper towels. Thinly slice the tomatoes. Halve the avocado and remove the pit. Remove the flesh and cut into thin slices.
Swipe each slice of bread with mayonnaise and top each with a piece of lettuce. Divide the turkey evenly among the bread and top with bacon. Add sliced tomato on top of the bacon and finish with a few pieces of avocado. Season with pepper.
Spice up your sandwich by opting for chipotle mayo instead.