INGREDIENTS:2 slices multi-grain bread, grilled
as needed, clarified butter
6 oz. shaved turkey breast
4 slices crisp applewood-smoked bacon
4 slices vine-ripened tomatoes
¼ fresh avocado, sliced thin
1 hard fried egg
1 oz. seasoned mayonnaise
2 oz. fresh Kennebec potato chips (seasoned)
1 kosher pickle wedge DIRECTIONS:Grill multi-grain bread on a flat-top grill in small amount of clarified butter until lightly browned and just firm. Remove to cutting board.
Dress each slice with ½ oz. mayonnaise. Shingle the bacon slices on the bottom bread slice. Next, stack turkey on top of bacon, add tomato, avocado and top with fried egg. Cover with top slice of bread and use pick to hold. Slice diagonally and present open on the plate with potato chips and pickle wedge. SERVINGS:1 sandwichFrom:Executive chef Jim Kreucher, Kurrents, Marco Island Marriott ResortPHOTO CREDIT:Photo Credit: Marco Island Marriott
