Makes: 4 sandwiches
Chef Notes:
This sandwich has deli roots with an added touch of California. It’s tall and fat, and filled with
layers of colorful lettuce, tomato, bacon, and onion. It’s even better when you can find a local
bakery that makes fresh marble rye bread with seeds. The homemade Russian dressing adds just
the right tangy accent. This was one of the first sandwiches we ever served in the store, and it has
become quite popular, to say the least.
Sandwich Ingredients:layers of colorful lettuce, tomato, bacon, and onion. It’s even better when you can find a local
bakery that makes fresh marble rye bread with seeds. The homemade Russian dressing adds just
the right tangy accent. This was one of the first sandwiches we ever served in the store, and it has
become quite popular, to say the least.
8 slices marble rye bread
6 to 8 tablespoons of homemade Russian
dressing (from recipe)
4 to 6 pieces leafy green lettuce
8 slices tomato
4 slices red onion
1 pound roasted turkey breast, sliced thin
8 slices crisp-cooked bacon
16 slices ripe avocado
Kosher salt and freshly ground black
pepper, to taste
Russian dressing Recipe >>
Procedure:
Spread the Russian dressing on each slice of bread. On 4 slices of the bread layer the lettuce, tomato, onion, turkey, 2 bacon slices, 4 avocado slices, salt, and pepper. Place the remaining 4 slices of bread on top and secure each sandwich with a toothpick. Slice in half or quarters.
Book: New England Soup Factory Cookbook
Book Author: Marjorie Druker and Clara Silverstein
Publisher:
Original Photograph By: Ron Manville
Photograph Retouched By: Recipe Spy