Ingredients

• 4 slice whole wheat bread
• 6 ounce deli turkey breast, sliced
• 4 bacon, cooked and broken into pieces
• 1 avocado, halved, pitted, and sliced
• 1 tomato, sliced into rounds
• 2 cup lettuce, torn into leaves
• 0.25 cup ranch dressing
• 2 tablespoon mayonnaise
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 2 cornichons

Steps

1. If using bacon, cook it in a skillet over medium heat until crispy, about 5 minutes, then drain on paper towels and break into pieces. (Note: Pre-cooked bacon strips can be used to keep this recipe fully no-cook; see explanation.)
2. Toast the bread slices until golden brown and crispy, about 2–3 minutes.
3. While bread toasts, slice the avocado in half lengthwise, remove the pit, and use a spoon to scoop out thin slices into a small bowl.
4. Slice the tomato into 1/4-inch rounds.
5. In a small bowl, mix the mayonnaise with 2 tablespoons of the ranch dressing, a pinch of salt, and black pepper.
6. Arrange the toasted bread slices on a plate.
7. Spread the ranch-mayo mixture evenly on each slice of toasted bread.
8. Layer torn lettuce leaves on each slice.
9. Arrange sliced turkey breast on top of the lettuce, distributing evenly between the two slices.
10. Layer avocado slices over the turkey.
11. Arrange tomato slices on top of the avocado.
12. Top each slice with broken bacon pieces.
13. Drizzle the remaining 2 tablespoons of ranch dressing over each sandwich.
14. Garnish each plate with a cornichon and serve immediately.