Turkey, Bacon And Cheddar Melts With Potato Wedges

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Turkey · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb, sliced deli turkey breast
• 4 slices cooked bacon slices
• 4 slices sourdough bread
• 3 slices sharp cheddar
• 1 tbsp, softened butter
• 1 1/2 tbsp mayonnaise
• 3/4 lb, cut in wedges russet potatoes
• 1 tbsp olive oil
• 1 large, sliced tomato
• 2 leaves leaf lettuce
• 1 tsp each smoked paprika, salt and pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 450F, toss the potato wedges with the oil, paprika and salt, and roast 20 minutes, turning once, until browned and crisp at the edges.
2. Crisp the bacon in a skillet or the microwave while the potatoes roast, and butter one face of every bread slice.
3. Build each melt butter-side out with cheddar, turkey, bacon and a second slice of cheddar, keeping the tomato and lettuce out for now so they do not steam.
4. Griddle over medium 3 to 4 minutes a side until the sourdough is deep gold and the cheese has run, then open each one, add mayonnaise, tomato and lettuce, and close it up to cut.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook