Turkey Sandwich

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Place the turkey breast skin-side up on a roasting tray.
3. 3
   Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method.
4. 4
   Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour.
5. 5
   Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
6. 6
   In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt.
7. 7
   Whisk to blend.
8. 8
   Taste for seasoning.
9. 9
   In a medium skillet, lay out the bacon strips and add the water.
10. 10
    Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy.
11. 11
    It will make your bacon crispier!
12. 12
    Reserve some of the bacon grease in a small bowl.
13. 13
    Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
14. 14
    Slice the rolls lengthwise and open up.
15. 15
    Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven.
16. 16
    Toast on both sides until light brown.
17. 17
    Layer some of the iceberg on 4 bases of the rolls.
18. 18
    Top with some layers of turkey.
19. 19
    Drizzle with a touch of the bacon grease.
20. 20
    Layer a few slices of avocado and apple on each.
21. 21
    Top with 2 bacon slices each and another layer of the iceberg.
22. 22
    Top with the top halves of the rolls.
23. 23
    Cut the sandwiches in half and serve immediately.