A towering sandwich of crispy smoked turkey strips, ripe tomato slices, fresh lettuce, and creamy mayo stacked between toasted sourdough bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook turkey strips in a skillet over medium heat until crispy and browned on both sides, about 3 min per side.
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2
Toast sourdough slices until golden.
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3
Spread mayonnaise on one side of each toast slice.
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4
Layer lettuce, tomato slices, and crispy turkey strips on two slices.
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5
Season with black pepper. Top with remaining toast. Cut diagonally and serve.
Did You Know?
The classic BLT became popular in American diners after World War II when supermarkets made fresh lettuce and tomatoes available year-round.
Chef's Notes
Equipment Tips
- skillet
- toaster
- cutting board
Garnishing
pickle spear, potato chips
Accompaniments
coleslaw, dill pickle
The Story Behind Turkey BLT Sandwich
The BLT sandwich rose to prominence in American diners and luncheonettes after the 1940s, becoming one of the most ordered sandwiches in the country. This turkey variation preserves the smoky, salty crunch while offering a poultry alternative that has become equally beloved in modern delis and cafes.
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