Ingredients
8 slices bacon (8 ounces total)
1/3 cup mayonnaise
3 tablespoons ketchup
Coarse salt and ground pepper
8 slices rye bread, lightly toasted
12 ounces leftover roast turkey, sliced
8 romaine lettuce leaves
2 dill pickles, thinly sliced lengthwise
Preparation
In a skillet over medium, cook bacon until crisp, 6 to 8 minutes per side; drain on a paper-towel-lined plate. Set aside. In a small bowl, mix together mayonnaise and ketchup; season with salt and pepper.
Lay the bread on a work surface. Spread mayonnaise mixture on each slice; layer 4 slices with turkey, bacon, lettuce, pickles, and top with remaining bread slices. Cut each sandwich in half and serve.
