Can there be anything more refreshing than a gorgeous and plump sandwich stuffed with all the goodness of crisp bacon, creamy avocado and peppered turkey breast?
Pile all of that in between a fluffy croissant and you’re in sandwich heaven!
I have a small confession to make. I am known, on occasion, to stand in front of my fridge with the doors wide open, digging through to find something to snack on. Well, on one such occasion, I happened to find turkey breast lunchmeat, some cooked bacon and a California Avocado sitting in my fridge.
I took the bacon and warmed it up in the microwave to rejuvenate it. It got reaaaaal crispy. I stuck in on top of my sliced turkey breast and then cut up some avocado and placed in on top. I rolled it up and… oh mama! It was the most delicious thing ever!
That’s oddly enough how I got the inspiration for this gorgeous sandwich.
It’s vital that the bacon is crispy. It’s a texture thing. With the creamy avocado and soft croissant covering the tender side of the sandwich, you get a fabulous crunch from the crisp bacon, cucumber and onion.
It’s a party in your mouth.
Turkey Bacon Avocado Croissants
Prep time: 5-10 minutes
Cook time: 20-25 minutes
Total time: 25-35 minutes
1 lb. thick cut bacon
4 large croissants, split in half
4 Tbsp. Dijon mustard
4 large leafy green lettuce leaves
8 thick slices of peppered turkey breast
1 ripe, Fresh California Avocado, seeded, peeled and sliced
¼ purple onion, sliced thin
½ cup sliced cucumber
1. Cook the bacon until really crisp. I bake mine in the oven for 20 to 25 minutes at 400 degrees F. Drain the cooked slices on a paper towel lined plate and pat dry.
2. Assemble your sandwich on the halved croissant. Spread 1 tablespoon Dijon mustard on the croissant, top with a large leafy green lettuce leaf followed by two slices of turkey breast, ¼ of the sliced California Avocado, ¼ of the purple onion and ¼ of the sliced cucumber. Top with the top half of the croissant.
3. Repeat for the rest of the sandwiches. Enjoy!