• In a medium bowl, combine mayonnaise, Dijon mustard, honey, and apple cider vinegar. Mix well until combined. Set aside.
• In a food processor, combine avocado, garlic, juice of half a lemon, and 1 tsp olive oil and blend until smooth. Add 1 tbsp water if necessary to achieve a smooth, creamy mixture. Set aside.

ASSEMBLE THE SANDWICH

• Add bacon to a large skillet (not preheated). Turn the heat on to medium. Cook 8-12 minutes, flipping as needed, until your preferred crispness is reached. Transfer to a paper towel lined towel.
• In the same skillet, toast the ciabatta bread for a few minutes or until the edges are golden brown.
• Place the Romaine lettuce into a medium bowl. Gently fold in the avocado cream, the remaining olive oil, and salt, until well combined. Taste and add more lemon juice, if desired.
• Spread the honey mayonnaise on the bottom of the ciabatta bread.
• Add half the Romaine salad followed by the turkey, bacon, cheese and tomato.
• Top the sandwich with the remaining Romaine salad and second piece of ciabatta bread. Cut in half, and enjoy immediately for best texture.