• 6 slices Pane Turano
• 1 (4-pound) turkey breast
• Sea salt and freshly ground black pepper
• 1/2 pound fontina cheese, sliced thinly
• 1 large ripe avocado
• 2 teaspoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 6 slices maple bacon, cooked until crispy
• Pepper lettuce (watercress)

① Start with a cold pan. The bacon should be started in a cold pan, so before you turn on the heat, lay out your strips on the pan. You can place them so they are touching and crowd the pan a little as the bacon will shrink as it cooks but do not overlap too much.
② Cook bacon low and slow. Bacon cooks best slowly over low heat, so turn your burner on low. Soon the bacon will begin to release some of its fat. When it starts to buckle and curl, use the tongs to loosen the strips and turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly for about 7 to 8 minutes.
③ Layer turkey, swiss, avocado, bacon, and watercress on one piece of Pane Turano. Season with lemon juice and olive oil. Top off with other slice of Pane Turano and toast for 2 minutes on each side. Repeat!