Like many of you, I spend Monday through Friday at the office. We use our lunch hours to email teachers and coaches, call dentist and doctor offices, scratch out lists and to-dos in our planners, and sprint up the post office stairs just in time to run back to work with disheveled hair, looking like we were out for a dash of afternoon delight.
You and I share a common bond. We want tasty and effortless weekday meals—simple to plan, easy to shop for, and speedy to toss together. Sandwiches are becoming exceedingly ingenious but we don’t always have time to invent something outlandish.
I like to recreate my favorite restaurant meals at home. That way, I have control over the quality of ingredients. There used to be a restaurant in Pipestone, Minn. called the Villager. A simple turkey melt was my favorite.
Whether you have a short half hour at home for lunch or are jetting off to the ice rink after supper, you have time to grill yourself and your family a crisp, melty sandwich. Since you need precooked bacon, fry up an extra pound of bacon on weekends and store it in the freezer. You’ll love how many times it comes in handy.
I like to dip my sandwich in Carolina gold or barbecue sauce.Sweet & simple wishes, Staci
Grilled Turkey Cheddar 'n' Bacon
- 1 tablespoon butter
- 2 slices bread
- 2 slices cheddar cheese
- deli turkey, approximately 1/4 pound
- 2 or 3 slices cooked bacon
- onion salt
- dashes of pepper sauce to taste (my favorite is Cholula Hot Sauce)
Melt half a tablespoon of butter in a small saucepan over medium high heat. Place one slice of bread in the melted butter. Top with one slice of cheddar. Lay out deli meat on the cheese.
Dash with onion salt, pepper, and pepper sauce. Arrange bacon on meat. Top with cheese. Cover with second slice of bread.
When the bottom bread is golden brown, lift up the sandwich with a spatula and toss the other half tablespoon of butter in the saucepan. Let it melt and then put the sandwich back down, flipping it on the ungrilled side. When both sides are golden brown, remove from pan and eat.