Prep 30 mins
Cook 1 hr 17 mins
From Tyler Florence
- 2 sprigs thyme
- 2 sprigs tarragon
- 1⁄2 cup unsalted butter, room temperature
- 1 (4 lb) turkey breast
- sea salt
- fresh ground black pepper
- 6 slices country bread
- 1⁄2 lb Fontina cheese, sliced thinly
- 1 avocado, large and ripe
- 2 teaspoons lemon juice
- 1 teaspoon extra virgin olive oil
- 6 slices bacon, cooked until crispy (maple)
- butter, for sauteeing
- Preheat oven to 400°.
- To make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
- Rub the turkey breast with half the herbed butter, salt, and pepper.
- Place the turkey on a rack in a roasting pan; place in the oven.
- Let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165°; let rest 15 minutes on the cutting board.
- To make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
- Peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
- Add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
- Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
- Heat a cast-iron or other heavy skillet over med-low heat.
- Add 1 tablespoons butter and let it melt, swirling the pan around to coat.
- Put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
- Toast for 1 minute, turn the sandwich over before the bread begins to burn.
- Repeat with remaining sandwiches; cut sandwiches in half and serve.