© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 oz butter substitute
2 oz shredded Parmesan cheese
2 Slices sour dough bread
1 oz Ranch dressing
2 -3 Slices TURKEY BACON, cooked
4 oz OVEN ROASTED TURKEY BREAST, sliced
2 Large slices red ripe tomato
1 Pickle spear
As needed chips
Preheat flat-top griddle to medium heat. Lightly oil cooking surface, if needed.
Sprinkle Parmesan on the griddle in an area about the size of 2 bread slices.
Place the bread slices atop the Parmesan. IMPORTANT: place the bread in a bottom to bottom, top to top or side to side configuration so when complete, one bread slice may be flipped over the other slice.
Spread Ranch dressing atop both slices of bread.
Separately place bacon, turkey and tomato on griddle surface.
After 30 - 40 seconds, use spatula to turn over bacon, turkey and tomato slices.
After 15 additional seconds, place tomato on one slice of bread with spatula.
Transfer bacon slices to the same slice of bread with spatula.
Arrange turkey atop bacon.
Slide spatula under the empty slice of bread and flip it over to cover the turkey.
Remove sandwich from grill. Cut in half, on the diagonal. Trim any dangling cheese on the edges of the bread.
Serve immediately with pickle spear and chips.