Recipe Background
Enjoy the crispy, tangy glory of Tom's Turkey Melties, a sandwich genius born from a college afternoon with friends.
During my sophomore year of college, there was this spectacular afternoon when I decided to take the plunge and skip a lecture. Instead, parading a newfound freedom, I invited my three most daring friends over to my tiny dorm for a sandwich showdown. Tom, our beloved friend with a penchant for unexpected ingredients, offered up a creation that would eventually be known as Tom's Turkey Melties. He insisted that bacon had to be crispy, a task we quickly learned required patience and just the right medium heat. No one could deny the sizzle from the butter-seared sourdough echoed delicious promises.
Tom's secret weapon was unexpected: a dash of red wine vinegar whisked into mayonnaise. Something about that tanginess made all the flavors sing. He layered Monterey Jack over warm turkey, letting it soften just so. The tomato slices added a juicy contrast, a decision based on his aunt's insistence that a tomato could turn a meal around. I remember standing there, knife in hand, as he explained the importance of a clean cut sandwich, and why resting it ever so briefly would yield the perfect bite. This recipe’s triumph was its casual genius that made us all feel like culinary amateurs bordering on greatness.
We cheered at our shared success, relishing those sandwiches while crowded around the dorm's flimsy table. Years later, and countless sandwiches since, each bite of Tom’s Turkey Melties takes me back to that simple time when a skillet, some bread, and a bit of creativity could make a day extraordinary.
Ingredients
For the sandwich:
- 1/4 pound deli turkey
- 3 strips bacon
- 2 slices Monterey Jack cheese
- 1 tomato sliced
- 2 slices sourdough bread
- 1 tablespoon butter
For the red wine vinegar mayo:
- 2 tablespoons mayonnaise
- 1 teaspoon red wine vinegar
- ground black pepper to taste
Directions
- Mix together the mayo, the red wine vinegar, and the black pepper in a small bowl, and set aside.
- Cook the bacon in a large skillet over medium heat until crispy. Flip as needed, then transfer to a paper towel lined plate and set aside.
- Warm the turkey meat by placing the slices flat on a plate and heating in the microwave for 30 seconds.
- Butter the exterior of the bread and add the cheese, the turkey, the bacon, the tomato, and the remaining slice of bread. Spread the red wine vinegar mayo on the second slice of bread and place on top of the sandwich.
- Place the turkey sandwich in a skillet set over medium low heat and cook until the bread is golden brown and the cheese has melted. Flip and repeat.
- Slice the sandwich in half.
- Serve.
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