Connie and Bill Stink Fishers The Calvert

• 1/2 cup mayonnaise
• 1 tablespoon balsamic vinegar
• 2 (5-inch) round or square pieces rosemary focaccia, split
• Vegetable oil or butter, for the griddle
• 10 slices Monterey Jack cheese
• 8 ounces sliced oven-roasted turkey
• 4 slices applewood-smoked bacon, cooked until crisp
• 1 avocado, halved and thinly sliced

1. Preheat a griddle to 350F.
2. Combine the mayonnaise and vinegar in a small bowl.
3. Spread 1 tablespoon on each cut side of the focaccia.
4. Add a little oil to the griddle.
5. Place the focaccia, mayonnaise side up, on the griddle.
6. Put 2 slices of cheese on top of each piece of bread, and cover with a heatproof bowl to melt the cheese.
7. Meanwhile, divide the turkey into 2 portions and put on the griddle to warm.
8. Place the bacon slices in an X over each portion, and cover with the avocado and remaining cheese.
9. Once the cheese is melted all around, put a mound of turkey on 2 bottom halves, and top with the remaining bread.
10. Add a bit more oil to the griddle and press the sandwiches with a cast-iron pan or other heavy thing, turning once, until the bread is crisp on both sides.

mayonnaise, balsamic vinegar, rosemary focaccia, vegetable oil, cheese, turkey, bacon, avocado

Taken from www.epicurious.com/recipes/food/views/connie-and-bill-stink-fisher-s-the-calvert-375901 (may not work)