Tomato & Smokey Turkey Melt

Normally, you would see this sandwich include bacon but I didn't add it to my recipe for several reasons. First, I didn't want to splatter-up my kitchen today by frying a pan of bacon (or frying it in the microwave so everything would taste like bacon for a month). Second, I didn't want to add another hundred calories or so to my lunch by including bacon in my sandwich. Third, I have to admit, I'm not a big bacon fan. It has it's place but I'd just as soon leave it off my menu as put it on anything so the decision not to include it today was a no brainer.




4 slices extra-sourdough bread
2 T melted butter
4 oz. smoked turkey breast sliced deli-thin
4 slices non-smoked provolone cheese
4 thin slices ripe tomato

Heat gridle to medium. Evenly divide melted butter on one side of each slice of sourdough bread. Place two slices of bread on griddle, butter side down. Add two slices of provolone cheese on each bread. Divide turkey between bread on griddle, add two slices tomato to each. Top with remaining bread slices, butter side up. Cook until cheese begins to melt, checking frequently to avoid burning and turn sandwich over. Continue cooking until desired doneness and remove from griddle. Let sandwich rest 2 minutes, slice, and serve immediately. Serves 2.

If you are really missing the bacon "experience" on your sandwich, you can substitute smoked provolone cheese for added flavor. Personally, I didn't miss it at all. The sandwich is crunchy. The turkey and cheese are salty paired with the tangy tomato... it was delicious.

Turkey Brie Panini

4 slices sourdough bread
8 oz brie
1 apple, seeded and thinly sliced (recommended; Granny Smith)
4 slices smoked bacon, cooked
8 slices deli turkey
1 T dijon mustard
2 T butter
*special utensils: grill pan, foil wrapped brick

Heat grill pan 5 minutes over medium heat. Butter one side of each slice of sourdough and place on pan, butter side down. Add dijon mustard and top with brie, bacon, sliced apple and turkey. Top with additional sourdough, butter side up. Place foil wrapped brick on sandwich and press down. Grill until bread is golden and brie is melted; flip to opposite side and top again with brick. Continue cooking to desired brownness. Serves 2.

Turkey Dijon Sandwich

8 oz smoked turkey, deli sliced
4 slices muenster cheese
1 T dijon mustard
1 t honey
1/8 t dried oregano
2 French sandwich rolls

Preheat oven to 400°. Mix mustard and honey well; divide evenly between French rolls. Place two slices of muenster on bottom of each roll, allow to overhang edge slightly. Add 4 oz turkey and top with roll. Wrap loosely with aluminum foil and bake 10 minutes. Serves 2.