Awe the sandwich! What is more American? Everyone loves em’ and the sandwich can be suited to any taste. When making a sandwich the most important part is the ingredients, one of which is bread. I am using Franz’s Western Hazelnut bread…its amazing, and has all kinda of interesting seeds and things, also it is a local company! Next player in our sandwich is a whole roasted turkey breast! None of that pre-sliced, salt liquid stuff, real deal cut it yourself turkey breast! Bacon, nuff said, I’m going to use baby arugula as my “L” and for the “T” I am going to make a roasted tomato “jam”…I don’t really like raw tomatoes…something about the under ripe grocery store variety of my youth has turned me off on them. Many tomato jam recipes call for sugar…I will be leaving that out…basically I roast tomatoes with garlic and onions and mash it with a fork…presto! On a baking sheet lined with parchment, place 5 sliced vine ripe tomatoes, 4 cloves garlic, 1 onion or 2 shallots sliced, 2 springs of thyme, drizzle with olive oil, sea salt and pepper. In a 375 degree oven cook “jam” ingredients for an hour, after an hour stir, then turn oven to 450 for about 10 minutes. Let cool,add 3 Tbsp balsamic vinegar,mash with a fork…put in a mason jar…donzo.
That is the hardest part…haha! While your tomatoes cook throw your bacon in on a sheet pan and cook for about 25 minutes or so (check often) when crispy, drain, set aside. Toast your bread (if you like it that way) and assemble! Easy and elegant!