If this is the Spring Equinox, Is it Sandwich Time?

Welcome to spring! Spring and fall are my two most favorite times of the year. Both for the same reason. Color. Breezy days. And the foods of these seasons change.

In the winter, we’re all about heavy stews; bowls of chili; plenty of soups. Don’t get me wrong, I love the comforts of Winter Cuisine. In the summer, the last thing I want to think about is eating when it’s 100 degrees outside. A salad is just fine. But in the spring and fall, anything goes. Salads are wonderful, as are stews. And just as God has painted nature in such beautiful colors, you long to bring those same colors to the table.

While I puttered in the kitchen, whipping up my first ever Buntwich, my guys wandered through a time or two just to check things out. Kiddo wanted to know if I could leave the avocado off his. No, you can remove anything you don’t want after its made, but it will be made correctly. Honestly, I don’t understand how my guys can eat guacamole but not an avocado. All I can say is that just leaves more avocado for me!

When I called the guys into the kitchen and proudly presented my Buntwich, they both chuckled. However; one bite is all it took for them to appreciate the flavors of spring. This would be a great “sandwich” to pack on a picnic. While it takes a little longer than your usual Turkey-Bacon-Avocado Sandwich, it is so worth the time and effort. Besides, a Buntwich is fun!

Turkey-Bacon-Avocado Buntwich
2 cans refrigerated Pillsbury French Bread
8 Thick-Cut Bacon Slices
1/2 cup Mayonnaise
2 Garlic Cloves, finely chopped
2 medium Tomatoes, cut into quarter-inch slices
1 cup Baby Spinach
1 medium Avocado
1/4 Red Onion, thinly sliced
10 oz Deli Sliced Smoked Turkey

Heat oven to 350-degrees. Spray a 12-cup fluted tube cake pan with cooking spray. Set aside.

Remove dough from both French Bread cans, do not unroll. Place in the prepared pan in a circle, pinching ends together to seal and create a single ring. Place in the heated oven; bake for about 30 minutes, until golden browned. Cool bread slightly in the pan, about 10 minutes. Remove from the pan and let bread cool completely, about 20 minutes or so.

While the bread cools, fry the bacon crisp. Drain on paper towels and set aside.

Peel garlic, finely mince and place in a small bowl. Add mayonnaise to the garlic, whisk to combine. Refrigerate until ready to use. Slice tomato into quarter-inch slices, wrap in plastic wrap and refrigerate. Wash and spin dry spinach, set aside. Peel and thinly slice onion, set aside.

With a serrated knife, carefully slice bread in half horizontally; place each half on a cutting board. Pinch or tear the soft bread from the top and bottom halves to hollow out the bread, leaving an outer shell of about 3/4-inch. Discard or save bread pieces as desired for another use.

Spread the chilled mayonnaise mixture on the cut sides of both the bottom and top bread rings. Place bacon on the top ring, pressing lightly into the mayonnaise. (I found that the bacon fit better broken into pieces.) Pit, peel and dice avocado. Scatter avocado in the bottom ring. Top avocado with turkey, tomato slices, spinach and red onion. Carefully replace top bread ring, pressing lightly. Cut into 8 wedges, serve and enjoy.

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Blessed are You on the throne of Your Kingdom,
praiseworthy and exalted above all forever.