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1
Preheat oven to 400.
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2
To make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
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3
Rub the turkey breast with half the herbed butter, salt, and pepper.
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4
Place the turkey on a rack in a roasting pan; place in the oven.
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5
Let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165; let rest 15 minutes on the cutting board.
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6
To make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
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7
Peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
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8
Add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
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9
Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
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10
Heat a cast-iron or other heavy skillet over med-low heat.
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11
Add 1 tablespoons butter and let it melt, swirling the pan around to coat.
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12
Put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
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13
Toast for 1 minute, turn the sandwich over before the bread begins to burn.
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14
Repeat with remaining sandwiches; cut sandwiches in half and serve.
