The Schmidty Recipe

Make the aioli

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon grated garlic, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 teaspoon smoked paprika, 1 teaspoon black pepper and 1/4 teaspoon salt. Whisk until smooth and homogeneous. Taste and adjust salt or lemon for brightness. Refrigerate while you assemble the sandwich so flavors meld (at least 10 minutes).

Cook bacon

In a skillet over medium heat, cook 2 slices of smokehouse bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain. Reserve a little bacon fat in the pan for toasting if desired.

Prepare bread

Butter one side of each slice of bread (about 1/2 tablespoon total). Heat the skillet over medium-low. Toast the buttered sides of the bread in the skillet until golden and crisp, about 2–3 minutes per side. Alternatively, grill in a panini press until golden.

Warm turkey (optional)

If you prefer the turkey warm, briefly warm the 4 oz of thinly sliced house-roasted turkey breast in the skillet for 30–60 seconds per side just to heat through (do not overcook). Remove and keep warm.

Build the sandwich

Spread roughly half of the prepared aioli (about 1 1/2 tablespoons) on the inside of each toasted bread slice. On the bottom slice, layer the warmed turkey evenly (4 oz), then place the crisp smokehouse bacon (2 slices) on top of the turkey. Add the sliced cheddar (1 oz) over the bacon, then tomato slices (2 slices), and a handful of mixed greens (about 1 cup). If using pickles, tuck them beside the tomato. Season the tomato with a light pinch of salt and a turn of black pepper. Top with the remaining bread slice, aioli-side down.

Finish and serve

Press the sandwich lightly, slice in half on the diagonal, and garnish with chopped parsley if desired. Serve immediately while bread is crisp and cheese slightly warm. Provide extra aioli on the side if desired.