Turkey Club Sandwich with Avocado Aioli

I tried this recipe for the first time recently and think it has become one of the favorites of my family.  One reason is the bread, which is embellished with parmesan cheese and oregano.  Another reason is the marinated vegetables, which give this sandwich a fresh taste.  Then, of course, the addition of bacon makes everything better, according to my guys!

I found this recipe in a Pillsbury Bake-Off recipe magazine, which indicated that Helather Halonie of Webster, WI was the person who submitted this recipe.  This sandwich received 9's from everyone on the Melnarik rating scale.

I began by opening a tube of Pillsbury refrigerated Crusty French Loaf and putting it on my baking sheet seam side down.  Mine has a wonderful non-stick surface, so I didn't need to use any cooking spray, if yours does not have a non-stick surface, you'll want to cover it with baking parchment paper or use a no-stick cooking spray where the bread will sit.

With a sharp knife, I cut five diagonal lines into the dough, piercing the top about 1/4 inch.

In a small bowl, I combined the Parmesan cheese and oregano.

After spraying the top of the dough with a mist of oil (no-stick cooking spray or butter may be used here), I sprinkled the cheese mixture as evenly as possible.  Into the oven the bread went to bake at 350°F  for about 30 minutes.

In the meantime, I began cooking my bacon (sorry no photo) until crisp.  Also, in a medium bowl, I combined the shredded lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and oregano.  Instead of shredding my own lettuce, I bought the pre-shredded lettuce that is found in the produce section of the market near the other bagged lettuces.  This mixture then went into the refrigerator  for 20 minutes to let the flavors blend and to slightly wilt the lettuce.

The kitchen was smelling great at this point.  When the bread was finished, I brought it out of the oven and left it to cool completely.

In a mini food processor, I combined the mayonnaise, garlic and avocado.

I processed this mixture until smooth, scraping the sides once.

When the bread was completely cool, I sliced it lengthwise and pressed down the bread on the bottom half to flatten it so it would hold the vegetable mixture.  Then I spread the avocado aioli on each half.

On the bottom half, I piled the marinated vegetables that I had put in the refrigerator earlier.

Then I added the thinly sliced deli-style turkey.

I then added sliced provolone cheese.

The next layer was the crisp bacon.

I placed the top half of the bread over the bacon and it was ready to slice and serve.

Just looking at this picture is making my mouth water!  There is another sandwich I make where the bread is "dressed" similarly and my oldest son refers to it as the "Jesus Sandwich."  It used to be his favorite sandwich.  When he tasted this one, he declared this one just a little bit better and called this one "The Holy Spirit Sandwich."  When I asked him why, he said it was because it spoke to him!  Enjoy!

Turkey Club Sandwich with Acocado Aioli

1 can (11 oz.) Pillsbury refrigerated Crusty French Loaf

1 tablespoon fresh grated Parmesan cheese

2 teaspoons dried oregano leaves, divided

1 ½ cups shredded lettuce

¼ cup chopped red onion

2 medium plum (Roma) tomatoes, chopped

¼ cup extra virgin olive oil

1 ½ tablespoons red wine vinegar

½ teaspoon crushed red pepper flakes

1/3 cup mayonnaise

2 cloves garlic, finely chopped

½ avocado, pitted, peeled and roughly chopped

8 oz. thinly sliced cooked turkey from deli

5 slices provolone cheese

8 slices bacon, halved, crisply cooked

Heat oven to 350°F.  Spray large cookie sheet with no-stick cooking spray or line with cooking parchment paper.  Place loaf of dough, seam side down, on cookie sheet.  Using a sharp or serrated knife, cut 5 diagonal slashes about ¼ inch deep on top of dough.  In a small bowl, combine the Parmesan cheese and 1 teaspoon of oregano.  Spray top of loaf with no-stick cooking spray or oil; sprinkle with cheese/oregano mixture.  Bake 26 to 30 minutes or until deep golden brown.  Cool completely on cookie sheet – about 20 minutes.  Meanwhile, in a medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1 teaspoon oregano.  Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.  In a food processor, cover and process mayonnaise, garlic and avocado until smooth.  Cut bread in half horizontally.  Press inside of bottom half of bread to flatten slightly for filling; spread both bottom and top with avocado aioli.  Place lettuce mixture in bottom half.  Top with turkey, provolone cheese and bacon.  Place top of loaf over bacon; cut and serve.