Turkey Bacon Ranch Sandwich
Ingredients
For the Tomatoes:
- 1 cup cherry tomatoes
- 2 tbs olive oil
- 1 pinch of salt
- 1/4 tsp herbs de provence
For the Buttermilk Ranch:
- 1 tbs buttermilk
- 1/2 tsp mayo
- 1 pinch each dill , mint, basil and cilantro (chopped)
- 1/2 tsp lime juice
- salt and pepper to taste
- 1 pretzel bun
- 1/3 lb smoked turkey medium thick slices
- 2 slices provolone
- 2 slices bacon (cooked)
- 1/2 avocado (sliced)
Instructions
For the Tomatoes:
- Begin by roasting your tomatoes. Preheat oven to 400 degrees. Meanwhile, cut the cherry tomatoes in half and toss with olive oil, salt, and the herbs de provence.
- Roast until the tomatoes begin to soften, deflate, and caramelize. When the tomatoes begin to burn, take them out of the oven and set aside.
For the Ranch:
- Whisk all of the ingredients together and set aside.
For the Sandwich:
- Now slice your pretzel bun in half and toast it. On the bottom bun, add the provolone, the tomatoes, the turkey, the bacon, the ranch and the avocado. Top with the other half of the bun and serve.
Notes
Best Ever Organic Turkey Bacon Ranch Sandwich
Although you might think why bother making this turkey bacon ranch sandwich at home, it's a classic deli staple that I can get anytime, anywhere. But wait, think about it this way: When you make it at home, sourcing local, fresh, and organic ingredients, you are able to create a sandwich that not only tastes better than your local bodega staple, but you're also creating a sandwich that's better for the future.
My version of this sandwich features organic smoked turkey, bacon from our local butcher, organic provolone sourced from Wisconsin, homemade ranch, a pretzel bun from the bakery, and locally grown tomatoes and avocados.
Want a little something extra to this sandwich? Try adding chipotle pepper paste to your ranch for a spicy twist. Pair it with good potato chips, a pickle, and an ice cold iced tea.
Tried this recipe?Let us know how it was!