Pip's Plate

This recipe was a part of the baby shower I recently threw with 2 friends. It was a huge hit! Really quite delicious: savory, crunchy, smooth – the textures in this sandwich were out of this world.

If you’re worried about the blue cheese overpowering the flavor in this sandwich, I wouldn’t worry. Mixing it with the mayo mellows the flavor. You can also choose a milder blue cheese such as gorgonzola. Even blue cheese haters at the table loved this sandwich! This would also be a great turkey sandwich with leftover turkey from Thanksgiving.

We served these with Lemony Grilled Asparagus with Goat Cheese.

I realize that damn green tray shows up in a lot of my pictures – as pointed out by the owner, Maxine. Apparently because it sits on top of her microwave, it tends to be the first thing I reach for. Oh well.

The sandwiches before hitting the grill

Grilled Turkey, Bacon and Blue Cheese Sandwiches

makes: 12 sandwiches

this can easily be cut in half to make only 6 sandwiches

18 slices bacon (not thick cut)

1/2 cup mayonnaise

1/2 cup crumbled blue cheese

1 1/2 pounds of thinly sliced turkey

1 small head of radicchio

12 large slices good bread (ciabatta works well)

1 stick of butter at room temperature

Directions

1. Cook bacon until crispy. I like to bake it in the oven at 400 for about 12-15 minutes. Drain on a paper towel.

2. Mix mayo and blue cheese together.

3. Create an assembly line to put the sandwiches together in this order:

• First, butter one side of all bread slices.
• Second, spread blue cheese mixture on the other side of all bread slices.
• Third, divide turkey slices evenly among 6 slices of bread.
• Fourth, add 2-3 pieces of radicchio on top of the turkey.
• Fifth, add 3 pieces of bacon on top of the radicchio.
• Lastly, top each sandwich with the other side of bread.

4. Heat your grill to medium (about 350 degrees). When it’s ready, put the sandwiches on the grill. Grill each side for about 5-6 minutes or until bread is nicely toasted.

5. Cut each sandwich in half and serve.

recipe from epicurious