Swiss Alps Recipe

Name: Bud's at Silver Runs Swiss Alps Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces ciabatta rolls (medium, about 6–7 oz / 180–200 g each); 10 oz roasted turkey breast, sliced; 4 slices hickory-smoked bacon; 4 slices Swiss cheese slices; 4 leaves green leaf lettuce (washed, dried); 2 tbs unsalted butter (softened); 4 tbs mayonnaise; 1 tbs Dijon mustard; 1 tsp whole-grain mustard; 1 tsp lemon juice (fresh); 1 tsp honey; 1 tsp freshly ground black pepper; 0.25 tsp salt; 1 tsp olive oil; 0.25 tsp freshly ground black pepper; 0.25 cup optional: thinly sliced red onion

Inspired by Bud's at Silver Run

Time30m

Serves2

Roasted turkey breast with hickory-smoked bacon, lettuce, Swiss cheese, and dijonnaise served hot on toasted ciabatta

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Ingredients

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Sandwich

2 pieces ciabatta rolls (medium, about 6–7 oz / 180–200 g each)

10 oz roasted turkey breast, sliced

4 slices hickory-smoked bacon

4 slices Swiss cheese slices

4 leaves green leaf lettuce (washed, dried)

2 tbs unsalted butter (softened)

Dijonnaise

4 tbs Mayonnaise

1 tbs Dijon mustard

1 tsp whole-grain mustard

1 tsp lemon juice (fresh)

1 tsp Honey

1 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Finishing & optional

1 tsp olive oil

1/4 tsp freshly ground black pepper

1/4 cup optional: thinly sliced red onion

Method

Prepare bacon & turkey

Cook bacon

Preheat a skillet over medium heat. Lay the 4 slices of hickory-smoked bacon in a single layer and cook 3–4 minutes per side until crisp to your preference. Transfer bacon to a paper towel–lined plate to drain and keep warm. Reserve 1 teaspoon bacon fat in the skillet for flavor (optional).

Warm turkey

If turkey is cold, warm slices gently in the same skillet over low heat for 1–2 minutes per side just until heated through (do not overcook). Alternatively, place turkey slices in a single layer on a baking sheet and warm in a 325°F / 165°C oven 5–7 minutes. Keep warm.

Make dijonnaise

In a small bowl, combine 4 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Whisk until smooth and emulsified. Taste and adjust seasoning—add a touch more honey for sweetness or more lemon for brightness. Set aside.

Toast ciabatta & finish

Preheat broiler or skillet. Split each ciabatta roll in half horizontally. Brush cut sides lightly with 2 tablespoons (use proportionally from the 2 tbs butter and 1 tsp olive oil) of the softened butter mixed with 1 teaspoon olive oil and a pinch (about 1/4 tsp) of black pepper. Place cut sides down on a hot skillet or under a broiler and toast until golden and crisp, about 1–2 minutes in a skillet or 1–3 minutes under the broiler—watch carefully to avoid burning.

Spread a generous tablespoon (about 1 tbs) of dijonnaise on both toasted cut surfaces of each roll.

On the bottom half of each roll layer: 5 oz warmed roasted turkey breast (arrange in slightly overlapping slices), 2 slices Swiss cheese over the hot turkey (the heat will begin to soften the cheese), and then the 2 cooked bacon slices (break each slice in half if needed to fit). If you want the cheese fully melted, place the assembled bottom halves under the broiler for 30–60 seconds until the cheese just melts—watch closely.

Top the cheese and bacon with 2 leaves green leaf lettuce (or equivalent), optional thinly sliced red onion (about 2 tablespoons per sandwich if using), then place the top ciabatta half over the filling. Press gently to compact.

Slice each sandwich in half on the diagonal and serve immediately while warm. Serve with extra dijonnaise on the side if desired.