Jimmy K Press Recipe

Preheat oven to 400°F (200°C). Line a small baking sheet or oven-safe dish with parchment paper or foil.

Place the halved roma tomatoes cut-side up on the sheet. Drizzle with 1 teaspoon olive oil, sprinkle the minced garlic evenly over the halves, then season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano.

Roast in the preheated oven for 18–22 minutes, until the tomato edges are slightly caramelized and the flesh is softened but still holding shape. Remove and let cool slightly. Reserve 3 halves (or equivalent pieces) for the sandwich.

In a small bowl, whisk together 2 teaspoons Dijon mustard, 2 teaspoons mayonnaise, 1 teaspoon fresh lemon juice, and 1 teaspoon honey (if using). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust—add more mayo to mellow, more mustard for heat, or more lemon for brightness.

Cover and refrigerate until ready to assemble. The dijonnaise can be made up to 24 hours ahead.

If bacon is not yet cooked: cook 2 slices bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towel to drain and cool. If using pre-cooked bacon, warm gently in skillet for 30–60 seconds.

Split the sub roll horizontally and lightly butter the outside of each cut side or brush with the tablespoon of olive oil reserved for toasting.

On the bottom half of the roll, spread a generous layer (about 1–1.5 teaspoons) of dijonnaise. Arrange the 4 ounces of thinly sliced smoked turkey evenly over the spread in a single or slightly overlapped layer.

Top the turkey with the 2 slices of provolone cheese, arranging to cover the meat. Place the 3 roasted tomato halves over the cheese (cut-side down if you prefer less seepage), then break the 2 bacon slices in half and scatter them over the tomatoes.

Spread about 1 teaspoon dijonnaise on the top half of the roll, then place it over the stacked ingredients.

Heat a sandwich press, panini press, or heavy skillet over medium heat. If using a skillet, place a second heavy skillet or a foil-wrapped brick on top to press. Place the sandwich in the press or skillet, and press for 3–5 minutes until the cheese melts and the roll is golden and crisp. If using a skillet-with-weight, press and cook 2–3 minutes per side, turning once, until heated through and the cheese is melted.

Remove from heat and let rest 1 minute. Slice the sandwich in half on the diagonal and serve immediately. Serve with extra dijonnaise on the side if desired.