Preheat the oven to 200'C.
Heat a frying pan to very hot.
Season the turkey breast with salt and freshly ground black pepper, then rub with the olive oil. Place the turkey breast into the pan and cook until golden-brown. Transfer to the oven and cook for 8-10 minutes or until completely cooked through. Remove from the pan and set aside to rest.
Slice the turkey into ten thin slices then cut each slice in half.
Heat the grill to its highest setting. Place the pancetta under the grill and cook on both sides until crisp and golden. Allow to cool, then cut each rasher of bacon into three equal pieces.
For the guacamole: peel the avocado and remove the stone. Cut the flesh into chunks and place in a bowl, mash to a paste with a fork. Add the garlic, juice of the half lemon and a drop of Worcestershire sauce to taste. Mix well.
Using a pastry cutter, cut out 20 pieces of poilane bread.
To serve, place a spoonful of guacamole onto each piece of bread. Place a piece of bacon on top of the guacamole, then arrange two pieces of turkey on top. Place a small dollop of cranberry sauce onto the turkey and serve.
«Adding lemon juice to the avocado prevents it from browning.»