Smoked Turkey Melt

Instructions

1. 1

   Prepare Bacon and Sauce

   • Place a large skillet over medium heat. Add the bacon slices in a single layer and cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease.
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and freshly ground black pepper until smooth. Set this tangy sauce aside.
2. 2

   Assemble the Sandwiches

   • Lay out the 8 slices of sourdough bread on a clean work surface.
   • Evenly spread the softened butter on one side of each slice of bread. This will be the outside of the sandwich.
   • Flip all the slices over. On the unbuttered sides, spread a generous layer of the prepared Dijon-mayonnaise sauce.
   • On 4 of the sauce-covered slices, layer the ingredients: start with 2 slices of Swiss cheese, followed by a quarter of the smoked turkey (about 4 oz), 2 slices of crispy bacon (broken in half to fit), and a few rings of thinly sliced red onion.
   • Top with the remaining 4 slices of bread, ensuring the buttered side is facing up.
3. 3

   Grill the Melts

   • Heat the same skillet used for the bacon over medium-low heat. You can wipe it out or leave a little bacon grease for extra flavor.
   • Carefully place 1 or 2 assembled sandwiches into the hot skillet, depending on its size. Avoid overcrowding.
   • Grill for 3-5 minutes per side. The bread should be a deep golden brown and crispy, and the cheese should be completely melted and gooey.
   • Press down gently on the sandwich with a spatula as it cooks to help meld the ingredients and ensure even browning.
   • Remove the finished melt from the skillet and repeat the process with the remaining sandwiches.
4. 4

   Serve and Enjoy

   • Let the sandwiches rest for a minute before slicing them in half diagonally.
   • Serve immediately while they are hot for the best experience.