The Big Lie Recipe

In a small bowl, combine mayonnaise, jerk seasoning, minced garlic, lime juice, honey, finely minced scotch bonnet (if using) and salt.

Whisk until smooth and taste for heat and seasoning; adjust lime, honey or jerk seasoning as needed. Refrigerate at least 15 minutes to let flavors meld (up to 24 hours).

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer and bake 12–18 minutes, rotating pan once, until crisp but not burnt. Remove and transfer to paper towels to drain. When cool, cut each slice in half if desired for easier layering.

Toast rolls

While bacon cooks, lightly butter the inside faces of each split roll with softened butter. Toast the rolls in a skillet over medium heat or under a broiler for 1–2 minutes until golden and fragrant. Watch closely to avoid burning.

Warm turkey slices briefly: place smoked turkey slices in a skillet over low heat just until warmed through (about 1–2 minutes) or wrap in foil and warm in the oven for 5 minutes at 300°F. This step is optional but helps meld flavors.

Assemble each sandwich: spread about 1.5 tablespoons (approx. 1 tbs) of the jerk mayo on both cut sides of the toasted roll (reserve any extra mayo for serving). On the bottom half, layer: 3–4 ounces (about 3–4 slices) warmed smoked turkey, two slices of cheddar cheese (overlap so cheese covers turkey), 2 slices of cooked bacon (or 3 if cut in half), a small handful (about 2 tablespoons) pickled red onion, and a lettuce leaf if using. Sprinkle a light grind of black pepper over the turkey/cheese.

Place the top roll over the sandwich and press lightly. If you want melted cheese, place assembled sandwiches open-faced under a broiler for 1–2 minutes until cheese softens, then close and serve immediately.

Serve: cut sandwiches in half and serve warm, with remaining jerk mayo on the side for dipping. Estimated yield: 4 sandwiches.