Smoked Turkey Breast Melt Recipe

Cook onions slowly

Heat a medium skillet over medium-low heat. Add unsalted butter and 1 tsp olive oil. When butter melts, add the thinly sliced onion and stir to coat. Sprinkle with 1/4 tsp kosher salt. Cook, stirring occasionally, until onions soften and begin to turn golden, 12–15 minutes.

Increase heat to medium for 2–3 minutes to encourage browning, then reduce back to medium-low. Stir in brown sugar and balsamic vinegar. Continue cooking and stirring occasionally until onions are deep golden-brown and jammy, about 8–10 more minutes. Season with black pepper. Remove from heat and set aside (about 25–30 minutes total).

Toss the thinly sliced smoked turkey breast with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 tsp black pepper and 1/4 tsp kosher salt in a bowl until evenly coated. Let sit 5–10 minutes to absorb flavors.

Warm a nonstick skillet or griddle over medium heat. Add the turkey slices in a single layer (work in batches if needed). Heat 1–2 minutes per side just to warm and lightly toast the edges and bloom the spices; do not overcook since the turkey is already smoked. Remove to a plate and cover loosely with foil to keep warm.

Preheat broiler to high (or preheat a large skillet over medium-low if you prefer stovetop melting). Split the rolls and spread softened butter on the cut sides. Place cut sides down on a sheet pan and toast under the broiler 1–2 minutes, watching closely, until golden. Remove from oven.

Mix Dijon mustard and mayonnaise and spread on the bottom halves of the toasted rolls. Layer warmed smoked turkey across each bottom roll (about 4–5 oz per sandwich). Top turkey with 2 oz sharp cheddar slices and 1 oz Swiss slices (or an even cheese layer totaling about 3 oz per sandwich).

Spoon about 1/4 cup caramelized onions over the cheese on each sandwich. Add a small handful (about 1/2 cup) of baby arugula or spinach. Add pickled jalapeños or pickle chips if using.

Place the top rolls on sandwiches, then place the assembled sandwiches on the sheet pan under the broiler for 1–2 minutes just until cheese melts and tops are warmed (or transfer to a preheated skillet, cover, and cook over low heat for 2–3 minutes until cheese melts). Watch carefully to prevent burning.

Remove sandwiches from oven, let rest 1 minute, then slice in half and serve hot.