- 8 slices sourdough bread (lightly toasted under boiler on one side)
- 1 cup guacamole
- Sliced leftover turkey (warmed to room temperature)
- 12 strips thick cut bacon
- Ripe tomato, thinly sliced
- Romaine lettuce leaves
While bread is still warm, spread guacamole on one side of all eight slices. Divide turkey and bacon evenly over guacamole on four slices of bread, topping with tomato and romaine leaves. Close with remaining slices, guacamole side down, pressing down lightly on the sandwich to seal. Using a sharp knife, cut in half on diagonal. Pair with sweet potato chips.