Ingredients
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8 slices Pepperidge Farm Jewish rye seeded bread
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1/2 lb bacon
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2 large tomatoes
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1 avocados
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1/4 cup light mayonnaise
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1 head Boston lettuce
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3/4 lb sliced low sodium turkey
Steps
1
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.
2
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.
Tips
Spice up your sandwich by opting for chipotle mayo instead.
