This recipe is a great way to use up leftover roast turkey. Or just use deli turkey if you prefer. I love the combo of smoky bacon and blue cheese…yum!
Radicchio is a sturdy leafy green veggie that holds up well to heat. I didn’t have any (and wasn’t going to make another trip to the store) so I substituted arugula. The arugula wasn’t the best substitution (it wilted) but sometimes you just make due with what you have. Enjoy!
Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches
-recipe from Bon Appétit Magazine
This is the ultimate turkey sandwich. Makes 2 servings.
6 slices applewood-smoked bacon
1/4 cup mayonnaise
1/4 cup crumbled Maytag blue cheese or other mild blue cheese
4 1/2-inch-thick slices country-style white bread (about 5×3 inches)
4 leaves radicchio
6 ounces thinly sliced cooked turkey
4 teaspoons butter, room temperature, divided
Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off fat from skillet; reserve skillet.
Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper. Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly. Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down. Melt 2 teaspoons butter in reserved skillet over medium heat. Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread. Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.