6 slices of bacon
2 each turkey breast cutlets
2 tsp kosher salt
2 tsp garlic pepper
1/2 cup honey mustard
1 tomato, sliced
2 slices of Swiss cheese
1 loaf french bread
Directions: Cook bacon to a crisp. Pound cutlets to 1/4" thickness with a metal mallet. Season with salt and garlic pepper. Grill over a 350 degree fire (medium heat) for 2 minutes. Flip and brush the top with honey mustard.
Cook another 2 minutes. Flip and brush with honey mustard. Cook another minute and remove.
Top the sliced French bread with sliced grilled turkey and drizzle the honey mustard sauce. Add a thin slice of tomato and kosher salt. Add a couple pieces of crispy bacon and sliced swiss cheese. Add some mayonnaise to the top layer of French bread. Put it all together in a panini press or make your own panini press by grilling it in a hot pan topped with a heated cast iron skillet. Cook for 5-8 minutes.
-I did used turkey bacon instead of pork bacon.
-I did not have garlic pepper so I used garlic salt and ground pepper.
-I did not put mayonnaise on the sandwich.
-I used turkey breasts instead of cutlets.
-I used smoke gouda instead of swiss cheese.
This is what I started with:
I got this recipe today from Chris at Nibble Me This and I immediately thought that this was something that Scott and I would really enjoy. I also have never cooked turkey breasts and I wanted to check it out (I told you all that I am not a chef!).
This sandwich was really, really good. I am typically not a honey mustard fan but the Boar's Head Honey Mustard had a tang to it and wasn't overwhelmingly sweet. The turkey with the bacon, honey mustard, tomatoes and toasted bread was such a great combination so I was really happy that I have enough for leftover tomorrow.
I served this with one of Scott's brand new favorite items, Cheesy Cauliflower.
This sandwich was great!
Hope you enjoy.