Grilled BLT with Smoked Turkey
This is just a continuation of the BLT I just posted. Basically I added turkey, and threw it on the Panini press. When it is done cooking, add the lettuce, slice in half and serve!
Great lunch or dinner when served with a bowl of tomato basil soup (7/10), or summer vegetable soup (8/10).
Grilled BLT with Smoked Turkey, serves 2
1 mini baquette, sliced horizontally, or 4 slices other sandwich bread
4-6 oz raw bacon
4 oz of smoked turkey, sliced thinly
4 oz havarti cheese, slices cut in half
½ medium heirloom tomato, sliced
tender lettuce leaves
stone ground mustard
Preheat a Panini press or grill pan.
Cook the bacon in a large frying pan over medium heat. Turn the bacon, rendering the fat until the bacon is crispy and golden.
Drain the bacon on a napkin.
Take the tomato slices and cut them in half too (half moon shapes). Set aside.
Slather the mustard generously onto both sides of the bread.
Pile the havarti cheese, tomato slices. Add the bacon.
Add the turkey.
Top with the bread. Place the sandwich in a Panini press or on a grill pan sprayed with olive oil.
Cook until the cheese is melted.
Then open up the sandwich and top with the lettuce.
Cut in half and serve!
(Coco enjoying the sandwich! Check out those legs!!)