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Preheat your oven to 425˚F. Roast turkey by placing breast on a wire rack, in a sheet tray. Season with salt, pepper, and olive oil. Roast turkey for 45-55 minutes, or until the internal temperature reaches 165˚F/74˚C.
- Remove, tent with foil, and allow turkey to rest for 15 minutes before carving.
- While turkey rests, cook turkey bacon as per package instructions,
- To build the sandwich, take 3 slices of toasted brioche per sandwich. Mix mayo and sriracha, then slather evenly on all three slices. Top two of the slices with cheese, lettuce, tomato and some turkey bacon. Slice turkey breast and add on top of those two slices.
- Take one of the loaded slices and carefully put it on top of the other loaded slice. Then cap off the sandwich with the last slice, mayo side down. Repeat for the other sandwiches. Cut in half and enjoy!