This popular West Coast sandwich, made on Abigail’s Oven Country Loaf, is the perfect way to celebrate #NationalSandwichDay.This classic sandwich is made with sautéed green and red peppers, sliced mushrooms, and thinly sliced red onions. It is piled high with avocado, tender-crisp bacon, sliced turkey, and Provolone cheese layered between slices of REAL™ sourdough bread. Then, each sandwich is grilled in butter, all for REAL™ flavor.

This recipe makes four sandwiches:

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil 
  • 8 slices sourdough bread
  • 1 avocado large
  • 1 pound sliced turkey breast
  • 8 slices of bacon baked
  • 1 cup thinly sliced red bell pepper strips
  • 1 cup thinly sliced green bell pepper strips
  • 1 cup thinly sliced fresh mushrooms
  • 1/2 cup thinly sliced red onion
  • 8 (3/4-ounce) slices Provolone Cheese
  • tomato slices optional
  • lettuce optional

Directions

  • Spread butter on 1 side of each bread slice; turn slices over. Set aside.
  • Slice or mash avocado and place onto the unbuttered side of each bread slice. 
  • Top 4 bread slices with turkey.
  • Fry bacon slices in a skillet with just enough water to barely cover each strip. Turn each strip once. Fry until the water has evaporated. Remove bacon to paper towel. 
  • Melt 1 tablespoon butter in olive oil in the skillet until sizzling; add green bell pepper, red bell pepper, mushrooms, and red onion. Sauté over medium heat, stirring occasionally, for 4-6 minutes or until crisp-tender.
  • Arrange cooked vegetables over turkey; layer each with 2 cheese slices and two bacon strips. 
  • Top with remaining bread slices turned toward the inside.
  • Heat skillet or griddle on medium heat.
  • Toast sandwiches, turning once, 3-4 minutes, or until cheese is melted and bread is toasted.