Apple-Bacon Turkey Melt with Caramelized Onions is quick, easy, and full of flavor. Perfect for fall!
Check it out – I saw a hummingbird in my neighbor’s lawn while I was cooking dinner tonight. See it? Look reeeeal close…
Aww! Hey, did you know hummingbirds are the only birds that can fly backwards? Ha! Hope my neighbors don’t mind me taking pictures of their lawn…
In other news, I made the mother of all sandwiches for dinner tonight. It started off as a regular old turkey melt, then I thought, ooo what if I added apples? Then I thought, ooo what if I added bacon?? THEN I thought, ooo what if I added caramelized onions???
Behold the Apple Bacon Turkey Melt with Caramelized Onions!!!
Ohhh baby – this was a GOOD one! It started off with a ciabatta roll. I get these right in the regular grocery store by the deli counter. They’re pre-sliced and $.99 for two rolls.
I always hollow out my rolls as it leaves more room for the fillings. This sandwich needed the extra room, too!
Next, I piled on some reduced-sodium Jennie-O deli turkey. Thinly shaven and perfectly turkey tasting (say that five times fast.)
Next goes some thinly sliced apple. A green Granny Smith would be fantastically tart in this sammy, but my Pink Lady did the job just fine.
The caramelized onions were next. I PILED those babies on!
Now, normally you cook caramelized onions low and slow. Well I cooked these extremely low and extremely slow last night – to the point where they were more like dehydrated onions. Chewy, sticky and AMAZING. I ate a forkful of just the onions they were so good. It’s true.
Finishing ‘er on up – we’ve got two slices of reduced sodium bacon,
and a slice o’ swiss!
See why I hollowed out the inside of the bun? Yum!
Pressed, griddled & cut, oh my!
Apple-Bacon Turkey Melt with Caramelized Onions
1 Ciabatta roll
Reduced sodium deli turkey
Apple, thinly sliced
Reduced sodium bacon, cooked
- Pile toppings on bun and press in a panini press until golden brown.
The smell of this sandwich was absolutely intoxicating! Salty bacon & swiss and sweet, caramelized onions & apples.
Love the bacon poking out of the end too.
Look how thin the griddler gets the roll. Maximum crunch!
Served with some asparagus that were tossed with extra virgin olive oil and garlic salt then broiled for about 6 minutes. Broiled might be the new roasted.
I want another!
Tonight, I’ll be continuing to get ready for our trip by organizing all the necessities to get us in and out of the country. Rule #1 for traveling overseas: check, double check and TRIPLE CHECK that you have your passport, UNEXPIRED license and marriage certificate, if necessary, ready to go.
“If necessary” means you’re me and you never updated your still current passport with your married name 2.5 years ago, waited until it was too late for your upcoming Italian vacation to get a new one and therefore have to carry around your marriage certificate as proof of who you really are. D’oh!
What time do you eat dinner every night?
We’re early birds here – usually sometime between 5 & 5:15. I wouldn’t put 4:45 past myself either!