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This Turkey Bacon Avocado Sandwich is inspired by my favorite bakery & cafe in Utah. Kneaders makes the most amazing food, and this sandwich is my go-to item on their menu, especially with their mustard-mayo that gets slathered on the bread!
Long-time readers of this blog likely know by now that I went to college at BYU in Utah. Then I stayed there to get my law degree before taking the California bar exam and moving to the Bay Area to practice law at a “big firm” in the Silicon Valley.
A B.S. plus a J.D. equals a lot of years spent in Provo, so it holds a special place in my heart. And so do a lot of the foods that make me nostalgic for my time there, including this Turkey Bacon Avocado Sandwich with Kneaders Sauce. If you have spent much time at all in Utah, chances are, you might be familiar with it too.
And if you, like me, went to BYU or spent time in Utah and miss some of classic associated-with-Utah-Valley-food, from Waffle Love to Bombay House to J Dawgs, keep scrolling to the bottom of the post for my unintentional series I think I ought to start calling “Cougar Eats”. (Fellow BYU alum, you know what I’m talking about).
Kneaders is a lot like a Panera or other popular bakery & cafe place where they make yummy baked treats, serve great soups and salads, and offer delicious, hearty sandwiches on wholesome breads.
While Kneaders typically makes their turkey bacon avocado sandwich using focaccia bread, I have always preferred it on a white French Country or sourdough instead, which is what I used in these images. But you could use a crusty french roll, torta, or ciabatta roll and have a delicious sandwich as well.
This is the perfect way to use leftover turkey from Thanksgiving or Christmas dinner. Or you know you can always roast or smoke a turkey year round. I hereby grant you permission to cook turkey not on Thanksgiving Day. Not that you needed it.
If you already have turkey on hand, then the only thing you might need to cook for this sandwich is bacon. Which I often have in the fridge because I tend to cook larger amounts of bacon than I need and store the cooked bacon in the fridge for salads, sandwiches, or whatever.
One important thing to understand for this sandwich is that you really do want hand pulled turkey that has preferably been smoked or slow roasted. The thinly sliced process deli turkey just won’t give you the same results. I would choose rotisserie chicken before using thin-sliced processed turkey breast when making this sandwich.
Making the copycat Kneaders sauce is easy as can be. Just stir together some real mayonnaise, a little sour cream, some yellow mustard, and a pinch of salt and you are ready to go. Spread it on both the top and bottom pieces of bread, then layer the remaining sandwich ingredients in between.
Then slice the sandwich in half and dig in! It’s seriously way more than just a lunch sandwich. This is totally satisfying for dinner even. I know you are going to love it!
More Utah Valley Inspired Recipes
I didn’t set out to create a recipe series as an homage to my alma mater and the restaurants I fell in love with while attending undergrad and law school at BYU, but that’s pretty much what I’ve done with the following recipes! I think I’m going to have to start calling this my “Cougar Eats” series, after the main food court in the Wilkinson Student Center and as a nod to my blog name, lol.
- Sweet & Sticky Copycat J Dawgs Hot Dog Sauce
- Bombay House Style Chicken Tikka Masala
- Brick Oven Roasted Red Pepper Sauce
- Copycat Waffle Love Liège Waffles
- Lion House Dinner Rolls
Turkey Bacon Avocado Sandwich Ingredients
- 4 slices fresh focaccia, french country, sourdough, or other artisan bread
- 6 ounces turkey (preferably hand pulled, not processed)
- 2-4 slices provolone cheese
- 4-6 strips cooked bacon
- 1 avocado, peeled, pitted and sliced
- 2 large Romaine lettuce leaves, leafy part only
- 4-6 slices tomato
- 1/4 small red onion, thinly sliced
- salt & pepper, to taste
- 1/2 cup real mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons yellow mustard
- Pinch of salt
- Combine all sauce ingredients together in a small bowl and stir well. Refrigerate until ready to use.
- Assemble each sandwich by spreading Kneaders sauce on each bottom slice of bread, then topping with provolone cheese, followed by turkey, bacon, lettuce, tomato, onion, avocado, salt & pepper, and the remaining top slice of bread, also spread with Kneaders sauce.
- Slice each sandwich in half and serve.
Amount Per Serving: Calories: 1102Saturated Fat: 21gCholesterol: 121mgSodium: 1360mgCarbohydrates: 41gFiber: 8gSugar: 4gProtein: 34g
More States I Have Visited in my American Eats Series
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