TURKEY BACON MELT SANDWICH RECIPE | LAND O’LAKES
Adobo sauce lends a new flavor to this hot turkey sandwich with crisp bacon and melted American cheese.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Bacon Turkey Turkey Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Pork Meat, poultry, and seafood Sandwich and Wrap Main Course
Total Time 0 minutes
Prep Time 15 minutes
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat broiler.
- Combine mayonnaise and adobo sauce in bowl. Evenly spread on 1 side of each toast slice.
- Layer 4 slices toast, spread-side up, with 1/4 turkey and 2 slices tomato each; sprinkle with black pepper. Top each with 2 slices bacon and 2 slices cheese.
- Place sandwiches onto ungreased baking sheet. Broil 5 to 6 inches from heat 1-2 minutes or until cheese begins to melt.
- Top sandwiches with lettuce leaves and remaining toast slices, spread-side down.
Nutrition Facts : Calories 590 calories, FatContent 38 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 85 milligrams, SodiumContent 1870 milligrams, CarbohydrateContent 31 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 30 grams
HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours 0 minutes
Yield 3 1/2 pounds bacon
Number Of Ingredients 8
Steps:
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.
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Reviews 3.5
Total Time 7 hours 25 minutes
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Calories 136.7 calories per serving
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BACON-WRAPPED TURKEY RECIPE - HOW TO MAKE BACON-WRAPPED TURKEY
From thepioneerwoman.com
Total Time 4 hours 30 minutes
Category Thanksgiving, comfort food, dinner, main dish, roasted
Cuisine American
- Preheat the oven to 325°. Place a 16-inch-long piece of parchment on your work surface. Arrange 8 strips of bacon lengthwise on the parchment, side by side with no space in between, but not overlapping. Fold every other strip back halfway. Lay 1 strip of bacon across the unfolded strips, perpendicular to them. Unfold the bacon strips so they lay over the perpendicular one. Fold back the strips that haven’t been folded yet and add another perpendicular piece; unfold the strips over it. Repeat the folding and unfolding process until you have a lattice that’s 8 strips of bacon by 6 strips. Place the bacon lattice in the freezer for 15 minutes. Place the turkey breast-side up on a rack in a roasting pan; tuck back the wing tips. If there is a pop-up thermometer, remove it. Pat dry. Mix together the butter and garlic in a bowl; brush it over the turkey. Starting at the cavity end of the turkey, line up the parchment so you can lay the bacon lattice over the turkey and cover as much of the breast as possible. Using the parchment to help you, drape the lattice lengthwise over the breast and legs. Press the bacon into the butter. Tie the legs together with kitchen twine. Pour 3 cups of water into the bottom of the roasting pan. Loosely tent the turkey breast with foil; roast, basting occasionally, until a thermometer inserted into the thigh registers 160°, about 3 hours. Remove the foil; increase the oven temperature to 450°. Roast until the bacon is crisp and the thermometer registers 165°, another 10 to 15 minutes, depending on the size of your bird. Let the turkey rest for at least 30 minutes before carving.
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