Name: Turkey, bacon and avocado sandwich
Cook time: 15 min
Total time: 15 min
Ingredients: 4 (260g) rindless bacon slices; 12 slice (480g) white bread; 1/3 cup (100g) mayonnaise; 2 tablespoon dijon mustard; 1 medium_piece (250g) avocado , sliced; 150 gram (4½ ounces) shaved turkey; 75 gram (2½ ounces) iceberg lettuce leaves, finely shredded

Ingredients

4 (260g) rindless bacon slices

12 slice (480g) white bread

1/3 cup (100g) mayonnaise

2 tablespoon dijon mustard

1 medium_piece (250g) avocado , sliced

150 gram (4½ ounces) shaved turkey

75 gram (2½ ounces) iceberg lettuce leaves, finely shredded

Method

1.Cook bacon in a heated large frying pan until crisp; drain on paper towel. Tear bacon into coarse pieces.

2.Toast bread slices until lightly browned.

3.Spread 8 slices of toast with mayonnaise; spread remaining toast with mustard. Top four mayonnaise toast slices with bacon, avocado, then mustard toast slices, mustard-side down. Top with turkey and lettuce then remaining toast, mayonnaise-side down.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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