Turkey Panini with Candied Bacon
Indulge in the ultimate sandwich experience with this Turkey Panini with Candied Bacon recipe—a perfect blend of savory and sweet that will elevate your lunchtime game. Sliced turkey breast pairs beautifully with creamy provolone cheese and peppery arugula, all layered between golden, buttery sourdough bread. The real star here, however, is the crispy candied bacon, caramelized to perfection with a sprinkle of brown sugar, adding an irresistible sweetness. A tangy spread of Dijon mustard and mayonnaise ties it all together, while the panini press transforms it into a warm, melty delight. Ready in just 35 minutes, this easy-to-make panini is a crowd-pleaser perfect for both meals on the go and casual gatherings. Whether you're craving comfort food or a gourmet bite, this sandwich delivers flavor and satisfaction in every bite.
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Recipe Information
Ingredients
- 8 slices Thick-cut bacon
- 0.25 cups Brown sugar
- 8 slices Sourdough bread
- 16 ounces Cooked turkey breast (sliced)
- 4 slices Provolone cheese
- 1 cup Arugula
- 0.25 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 4 tablespoons Butter (softened)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Place the bacon slices on the prepared baking sheet in a single layer. Sprinkle the brown sugar evenly over the bacon slices.
Bake the bacon in the preheated oven for 15-20 minutes, or until it is caramelized and crispy. Remove the bacon from the oven and place it on a wire rack to cool.
In a small bowl, mix the mayonnaise and Dijon mustard until well combined. Set aside.
Butter one side of each slice of sourdough bread. Place 4 slices of bread, buttered side down, on a clean work surface.
Spread the mayonnaise-mustard mixture on the unbuttered sides of the bread slices that are on your work surface.
Layer each slice with 4 ounces of cooked turkey breast, 1 slice of provolone cheese, 2 slices of candied bacon, and a small handful of arugula.
Top each sandwich with the remaining slices of bread, buttered side facing out.
Heat a panini press or a large skillet over medium heat. If using a skillet, place a heavy object like a smaller pan or a plate with weights on top of the sandwiches to press them down.
Cook the panini for 3-5 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted. If using a panini press, close the press and cook for about 4 minutes.
Remove the panini from the heat, allow them to cool slightly, then slice each one in half. Serve warm and enjoy!
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 44.4 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1172 mg | 90% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
