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The Recipe Critic

A bold, flavor-packed sandwich with a crispy exterior and tangy, savory notes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Light Dinner, Lunch
Cuisine: American Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 4 slices quality bread sourdough or ciabatta work best
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
For the Protein and Toppings
  • 6 ounces sliced turkey breast or rotisserie chicken shredded
  • 3 slices sharp cheddar cheese
  • 2 strips bacon cooked and crumbled
  • 2 leaves crisp lettuce
  • 4 thin slices red tomato
  • Salt and black pepper to taste
  • 1/2 red onion thinly sliced

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Cutting board
  • Chef's knife
  • Toaster or toaster oven
  • Plate lined with paper towels
  • Small mixing bowl
  • Butter knife or small spreader
  • Tongs

Method
 

  1. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
  2. Spread softened butter evenly across one side of each slice of bread.
  3. On the non-buttered side of two bread slices, spread the flavor base mixture.
  4. Layer the turkey or chicken on top of the spread.
  5. Place one and a half slices of sharp cheddar on each prepared slice, then add the sliced red onion.
  6. On the other two slices of bread (buttered side out), add your tomato slices and lettuce.
  7. Place your cast iron skillet over medium heat for about 2 minutes until it's hot.
  8. Carefully place the sandwiches butter-side down into the hot skillet and cook for 4 to 5 minutes until golden brown.
  9. Using tongs, carefully flip each sandwich and press down gently. Cook for another 3 to 4 minutes.
  10. Transfer the sandwiches to a plate lined with paper towels for about 1 minute to absorb excess butter.

Notes

Serve with crispy kettle chips or a light salad as a side.