Roasted Turkey Sandwich with Avocado, Bacon, Onion Marmalade
from Tom Colicchio and Sisha Ortuzar's book, wichcraft: Craft a Sandwich Into a Meal and a Meal Into a Sandwich

This would be a good sandwich to make with leftover Thanksgiving turkey.

6 fresh sage leaves
1 (3- to 4-pound) boneless turkey breast
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
12 slices bacon
4 ciabatta rolls
½ cup balsamic onion marmalade
1 ripe avocado, halved, pitted, peeled, and sliced
4 tablespoons mayonnaise

Preheat the oven to 350°F (175°C).

Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F (74°C). Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Don’t cook over too high heat or the fat will burn. Transfer to paper towels to drain.

Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the onion marmalade. Place the bottom and top halves of the rolls in the 350°F (175°C) oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Makes 4 sandwiches