Ingredients
1/4 c. unsalted butter, softened, divided
6 slices white bread, divided
4 slices Sargento® Sliced Colby-Jack Natural Cheese
6 slices cooked bacon, halved
2 tbsp. mayonnaise
2 leaves iceberg lettuce
1 medium vine-ripened tomato, thinly sliced
4 thin slices deli turkey
2 dill pickle spears, halved crosswise
Preparation
Step 1Spread butter on one side of 4 slices of bread. Flip bread butter side down and top each piece with 1 slice of Colby-Jack. Top two of the Colby-Jack topped slices with the bacon and sandwich with the other Colby-Jack topped slice.Step 2Spread remaining butter on both sides of remaining 2 slices of bread.Step 3Heat a large nonstick skillet over medium heat. Add buttered bread and cook, flipping halfway through, until lightly toasted, about 1 minute per side. Remove to a plate. Step 4Add prepared cheese and bacon sandwiches to skillet and cook, covered, over medium, until bottom is golden and cheese is starting to melt, 1 to 2 minutes. Flip and continue to cook until cheese is melty and bottom side is golden, 1 to 2 minutes more. Remove to a plate.Step 5Spread mayo on top of the two slices of toasted bread. Top each with lettuce, 2 slices tomato, 2 slices of turkey, and sandwich with the grilled cheese. Slice each sandwich in half and stack using a toothpick to adhere two pieces of pickle to the top.
Have you made this yet? Let us know how it went in the comments below!
