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1
Preheat the oven to 350 degrees F.
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2
Place the turkey breast skin-side up on a roasting tray.
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3
Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method.
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4
Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour.
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5
Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
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6
In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt.
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7
Whisk to blend.
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8
Taste for seasoning.
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9
In a medium skillet, lay out the bacon strips and add the water.
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10
Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy.
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11
It will make your bacon crispier!
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12
Reserve some of the bacon grease in a small bowl.
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13
Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
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14
Slice the rolls lengthwise and open up.
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15
Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven.
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16
Toast on both sides until light brown.
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17
Layer some of the iceberg on 4 bases of the rolls.
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18
Top with some layers of turkey.
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19
Drizzle with a touch of the bacon grease.
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20
Layer a few slices of avocado and apple on each.
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21
Top with 2 bacon slices each and another layer of the iceberg.
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22
Top with the top halves of the rolls.
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23
Cut the sandwiches in half and serve immediately.
