Turkey Bacon Melt Recipe

If your turkey bacon is not cooked, cook it first: heat a skillet over medium heat, add turkey bacon strips and cook 3–4 minutes per side until browned and crisp. Drain on paper towels. If already cooked, briefly warm in skillet or microwave.

Toast the bread lightly (either in a toaster or in a dry skillet for 30–60 seconds per side) so it holds up to the fillings.

Whisk together mayonnaise, Dijon mustard, lemon juice, and garlic powder in a small bowl. Season with half of the black pepper (about 1/2 tsp); reserve remaining pepper for final seasoning.

Slice tomato thinly and pat slices dry with paper towel to avoid soggy sandwich.

Spread and layer

Spread about 1 tablespoon of the mayo-mustard mixture evenly on one side of each slice of bread (4 tbs total used). On two slices (the bottom halves), arrange: 3 slices turkey breast per sandwich, then 3 strips turkey bacon (overlapping as needed), 3 slices cheddar, a few spinach leaves (about 1/4 cup), and 3–4 tomato slices. Sprinkle the remaining black pepper evenly over the tomato and spinach.

Top each sandwich with the remaining bread slice, spread side down, with the mayo-mustard facing the filling.

Pan-grill (preferred) or press

Heat a large skillet or griddle over medium-low. Add 1 tablespoon butter and 1/2 tsp olive oil to the pan to help browning. When butter foams, place sandwiches in the pan. Cook for 3–4 minutes until the bottom is golden-brown and cheese begins to melt. Carefully press down with a spatula (or place a heavy pan on top) and flip. Add the remaining 1 tablespoon butter and 1/2 tsp olive oil to the pan, then cook the second side 3–4 minutes until golden and cheese is fully melted. Reduce heat if bread is browning too quickly before cheese melts.

If you prefer a panini press, preheat the press and cook for 3–5 minutes until golden and cheese is melted.

Remove sandwiches to a cutting board and let rest 1 minute, then cut in half diagonally. Serve immediately.