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The ultimate turkey melt cut in half showing turkey, provolone, avocado, turkey bacon and arugula on toasted sourdough

The Ultimate Turkey Melt

Toasted sourdough with Dijon mustard mayo, turkey and melted provolone, topped with avocado, crispy turkey bacon and a lemony arugula salad.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 3 slices turkey bacon or regular bacon
Mustard Mayo Sauce
  • 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • salt and pepper to taste
Arugula Salad
  • 1 cup arugula
  • 1 tsp extra virgin olive oil
  • 1 squeeze lemon juice
  • salt and fresh cracked black pepper to taste
Sandwich
  • 2 thick slices sourdough bread
  • 1 tbsp olive oil for the bread
  • 4 slices turkey breast
  • 3 slices provolone cheese
  • 1/2 small avocado sliced

Equipment

  • Baking sheet
  • Oven with broiler
  • Small bowl
  • Bread knife

Method
 

Bacon
  1. Bake the bacon on a baking sheet at 400°F for 20–25 minutes, flipping halfway. Keep an eye on it after 20 minutes since every oven is a little different.
Mustard Mayo Sauce
  1. Mix the mayo, Dijon mustard, salt and pepper.
Arugula Salad
  1. Toss the arugula with a drizzle of olive oil, a squeeze of lemon, salt and pepper.
Assembly
  1. Cut 2 thick slices of sourdough, drizzle both sides with olive oil and broil until golden and crispy. Flip and repeat.
  2. Spread the mustard mayo on the toasted bread.
  3. Lay down the turkey and top it with the provolone. Broil a few minutes until the cheese is melted.
  4. Add the avocado, bacon and arugula salad.
  5. Top with the other slice of toast, cut in half and enjoy.

Notes

Slice the bread yourself. Buy a whole sourdough loaf and cut thick slices so they don’t get floppy under everything.
Turkey bacon or regular. Turkey bacon keeps the theme going, but regular bacon works just as well.
Watch the broiler. Bread goes from golden to burnt fast.