Turkey, Bacon, and Havarti Sandwich

Ingredients

• 4 slices bacon fully-cooked
• 0.3 cup balsamic vinaigrette 
• 0.5 pound deli turkey smoked thinly sliced
• 4 servings garnish: dill pickle spears 
• 6 ounce havarti cheese 
• 12 ounce roasted bell peppers red drained sliced
• 1 loaf round sourdough bread (7-inch)

Equipment

• plastic wrap

Directions

1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve soft center of bread loaf for other uses, if desired.)
2. Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon.
3. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving.
4. Cut into 4 wedges.
5. Garnish, if desired.
6. Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette salad dressing.