Roast Turkey, Avocado, and Bacon Sandwich - thyme

Method

• Preheat oven to 400.
• To make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
• Rub the turkey breast with half the herbed butter, salt, and pepper.
• Place the turkey on a rack in a roasting pan; place in the oven.
• Let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165; let rest 15 minutes on the cutting board.
• To make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
• Peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
• Add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
• Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
• Heat a cast-iron or other heavy skillet over med-low heat.
• Add 1 tablespoons butter and let it melt, swirling the pan around to coat.
• Put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
• Toast for 1 minute, turn the sandwich over before the bread begins to burn.
• Repeat with remaining sandwiches; cut sandwiches in half and serve.