Turkey Bacon Melt Recipes

Steps:

• 1. Mix Aioli ingredients and refrigerate. Can be made several hours or even several days beforehand.
• 2. Butter one side of each piece of bread and place butter side down on pan. On six of the slices place a slice of swiss cheese.
• 3. Divide the turkey and place on top of the cheese and then top this with once piece of bacon (works good to divide each slice into 3 pieces).
• 4. Turn heat to medium. On the 6 pieces of bread with nothing yet on them spread approx 1 Tablespoon of the aioli.
• 5. When the bread is toasty and the cheese is melting place the tomatoes on top of the bacon and close each sandwich by placing the aioli side onto the bacon.
• 6. Serve with additional aioli on the side.

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

Steps:

• Heat broiler.
• Combine mayonnaise and adobo sauce in small bowl. Evenly spread on 1 side of each toast slice.
• To assemble sandwiches, layer 4 slices toast, spread-side up, divide the turkey between the 4 slices toast and top with 2 slices tomato each; sprinkle with black pepper. Top each with 2 slices bacon and 2 slices cheese.
• Place sandwiches onto ungreased baking sheet. Broil 5 to 6 inches from heat until cheese begins to melt (1 to 2 minutes).
• Top sandwiches with lettuce leaves and remaining toast slices, spread-side down.
• Slice each sandwich in half and serve.

Steps:

• In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
• Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
• Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

Steps:

• Cut out a v shape in the top of each hoagie roll and save the piece that you cut out.
• Press down inside the roll to make it look like a canoe.
• Put a couple of slices of turkey in the bottom of each.
• Top with 2 slices of bacon.
• Sprinkle or lay monterey jack cheese on top.
• Sprinkle some sharp cheddar on each.
• Put the top back on each hoagie and bake at 350 for about 10-15 minutes.
• When done I take the top off and add a little mayonnaise.

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels.
• Meanwhile, spread butter on one side of each bread slice. Spread rounded tablespoons of the tomatoes on unbuttered side of 4 of the bread slices. Top each with one slice of the cheese, turkey, bacon, the second slice of cheese and the remaining bread slice, buttered side up.
• Heat griddle or 12-inch nonstick skillet over medium heat. In hot skillet, cook sandwiches 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or until cheese is melted and sandwich is deep golden brown.