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 - -
chili powder - -
GREY POUPON Classic Dijon Mustard - -
maple syrup - -
baby spinach leaves - -
olive oil - -
balsamic vinegar - -
sourdough bread, sliced, toasted - -
yellow onions, sliced, sauteed - -
Cooked turkey breast, thinly sliced - -
eggs, cooked sunny side up - -
grape tomatoes, cut in half, roasted - -


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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.