- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon honey
- 2 large pumpernickel rolls, split
- 4 slices cooked turkey
- 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and drained
- 2 slices Swiss cheese
- 4 slices tomato
- Lettuce leaves
- In a small bowl, combine mayonnaise, mustard and honey; spread on cut sides of rolls. On bottom halves of rolls, layer turkey, bacon and cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese begins to melt. Top with tomato and lettuce; replace roll tops. Yield: 2 servings.
Originally published as Turkey BLT in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p80
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