Start by preheating your grill to medium high heat for 10-15 minutes. Meanwhile, in a small bowl, combine all rub spices. Brush turkey breasts with olive oil and sprinkle the breasts liberally with the spice mixture. Set aside.
In a small bowl, mix all ingredients for the honey mustard mayo. Set aside in the refrigerator for the flavors to meld, until ready to serve.
Grill turkey breasts over direct heat, for 10 minutes per side, rotating each breast 90 degrees after 5 minutes to get the perfect cross-hatch grill marks. Flip, and repeat on the other side. Move each breast to indirect heat, and continue cooking until an internal temperature of 165 degrees Fahrenheit. Remove from grill, and let rest, partially covered with aluminum foil for 10 minutes.
Grill the turkey bacon over direct heat for 2-3 minutes per side. Remove from heat and set aside to cool slightly before assembling the sandwich.
To assemble, start with a toasted piece of bread on the bottom, smear on some of the mayo, followed by cheese, tomato, lettuce, turkey, and a slice of turkey bacon. Smear mayo on the underside of another toasted slice of the bread and smear some more mayo on the top. Then layer on more lettuce, cheese, avocado, another slice of bacon and more turkey. Top with the last slice of toasted bread, with mayo on the underside. Using two thick skewers, skewer each end of the sandwich with a slice of bread and butter pickle. Cut the sandwich with a sharp knife and admire all the beautiful layers!
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