This center-cut crispy bacon and smoked turkey sandwich filled with caramelized onions in pepper jelly, grilled with spicy pepper jack cheese, avocado slices and roasted red peppers on sourdough bread is a mouthful—in more ways than one.
I like using the carving board Oscar Myer smoked turkey to make this a very hearty sandwich. But the caramelized onions in pepper jelly are what bring it to a whole new level. Plus, they’re great on burgers and other dishes as well.
Store the leftover caramelized onions in an airtight container in the fridge for up to 2 weeks.
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Grilled Turkey Bacon and Pepper Jack Sandwich with Caramelized Onions
Yields 2 sandwiches
6 slices center-cut bacon
2 large sweet onions, sliced thin
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ pound smoked deli turkey
¼ cup pepper jelly
2 tablespoons softened butter
4 slices sourdough bread
4 slices pepper jack cheese
½ pound smoked deli-sliced turkey
1 large avocado, sliced
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½ cup jarred roasted red pepper slices
- In a heavy skillet, cook the bacon until it’s crisp. Line a plate with paper towels. Remove the bacon from the skillet, place it on a plate and set it aside.
- Place the sliced onions into the heavy skillet with the bacon drippings. Add the olive oil and turn the heat to medium-high. Sprinkle the onions with the kosher salt and black pepper. Saute until they become translucent.
- Add in the pepper jelly and continue sauteing the onions for another 7 to 10 minutes, until they are soft and golden in color.
- Preheat a griddle over medium heat. Add in the butter, and place
2 slices of the sourdough bread onto the griddle. - Set 1 slice of cheese on one side of the sandwiches. Place half of the deli-sliced turkey and 3 strips of bacon on top, followed by slices of the avocado, roasted red peppers and a couple of tablespoons of the caramelized onions.
- Place the remaining cheese slices onto the sandwiches and top with the remaining bread slices. Spread the rest of the softened butter on the bread, and grill the sandwiches for 3 to 4 minutes per side or until they are golden and toasted and the cheese is melted.
- Carefully remove the sandwiches, cut them in half and serve.
This article was originally published in the June 2024 issue of 225 Magazine.