I cannot believe as much as I love sandwiches and as many as I eat, that I’ve shared so few sandwich recipes. I, as long as I am at home, eat a sandwich for lunch pretty well every day, but now don’t think that I simply slap some turkey and cheese between a couple of pieces of bread. No, a sandwich isn’t a sandwich if it’s not pressed, grilled, toasted, or heated. Period. No exceptions. And I make it my mission to find crazy combinations of flavors — something my vanilla husband doesn’t always appreciate. But every once in a while I find a combination that even he can’t resist.
The thing that makes this sandwich is the sun-dried tomato oil. Butter and mayonnaise can help give you that nice crunch when grilling bread, but they don’t deliver much of a flavor punch. As soon as you put this sandwich in your mouth — before you even have a chance to bite down — the flavor of that oil hits your tongue, and you instantly know that you’re in for something special.
Grilled Turkey Club
- 2-3 slices cooked bacon
- 3-4 sun-dried tomatoes, packed in oil, patted dry and minced
- reserved oil from sun-dried tomatoes
- 1 tablespoon mayonnaise
- 2 pieces of good quality crusty bread
- 2 pieces Swiss cheese
- 2 pieces deli smoked turkey
- handful baby spinach
To assemble your sandwich, lightly spread reserved sun-dried tomato oil over one side of each piece of bread. Lay the oiled sides down on a cutting board. Mix the mayonnaise and minced sun-dried tomatoes and spread mixture on one slice of the bread, then layer on the cheese, turkey, spinach, and bacon. Place the other slice of bread on top with the oiled side out. Use a panini press or skillet to cook the sandwiches, roughly 3-5 minutes total in a press or 3-5 minutes each side for a skillet until the bread is golden brown and the cheese is melted.
One thing I can say is that my photos never capture the true essence of how good something is. So ignore the photo and make this sandwich…..you’ll be so glad you did.