Smoked Turkey Club with Candied Dijon Bacon

Smoked Turkey Club with Candied Dijon Bacon
24 sandwiches


Ingredients Weights Measures
Candied Dijon Bacon
brown sugar, packed 2 lb. + 10 oz. 1-1/2 qt.
chili powder 3-1/2 oz. 1/2 cup
OSCAR MAYER Bacon 4.5 lb. 72 slices
GREY POUPON Classic Dijon Mustard 12 oz. 2-1/4 cups
maple syrup 24 fl oz 2-1/4 cups
baby spinach leaves 18 oz. 3 qt.
olive oil 12 fl oz 1-1/2 cups
balsamic vinegar 6 oz. 3/4 cup
sourdough bread, sliced, toasted 6 lb. 72 slices
yellow onions, sliced, sauteed 1.5 lb. 3 cups
Cooked turkey breast, thinly sliced 4.5 lb. -
eggs, cooked sunny side up 96 fl oz 48 each
grape tomatoes, cut in half, roasted 2 cups 48 each


CANDIED Dijon Bacon: Mix sugar and chili powder in bowl. Add bacon, in batches; toss to evenly coat. Place bacon in single layer in foil-lined full-sheet pan (or in foil-lined half-sheet pan for trial recipe). Mix mustard and syrup until well blended; brush onto bacon. Bake in 350ºF convection oven 10 min. or until bacon is browned and bubbly. Transfer to wire rack; cool.

FOR each serving: Toss 1/2 cup spinach with 1 Tbsp. oil and 1/2 Tbsp. vinegar in small bowl.

PLACE 1 bread slice on serving plate; top with about 2 Tbsp. onions, 3 slices Candied Dijon Bacon and about 1/4 cup spinach. Cover with second bread slice, 3 oz. turkey, remaining 1/4 cup spinach, 2 eggs and third bread slice. Cut sandwich in half; garnish each half with 2 tomato halves inserted on toothpick.

Kraft Kitchens Tips

Substitute arugula for the spinach.
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