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“In celebration of National Grilled Cheese Month, Austin Daily Press is pleased to feature one of its signature hot pressed sandwiches, the Turkey Club. This sandwich is packed with mesquite smoked turkey breast, Monterey Jack and Sharp Cheddar cheeses, smoky bacon, fresh tomato, and mayonnaise, all pressed to gooey, crispy perfection between a buttery bolillo roll. It’s a classic that just makes more sense as a panini.” - Dustin Knef, Chase Rushing, and Taylor Shaw of Austin Daily Press
Cut your bolillo roll in half and add 1 oz of mayonnaise evenly to each side. Lightly sprinkle cajun seasoning to each half of the roll. Place the 2 slices of bacon on your panini press or a nonstick frying pan with the 3 slices of turkey breast placed on top to heat through.
While the bacon cooks and the turkey warms, add 2 slices of Tillamook Monterey Jack Cheese to one side of the sandwich and 2 slices of Tillamook Sharp Cheddar Cheese to the other. Slice a tomato and add to one side of the roll.
When the bacon is cooked and the turkey is warmed through, remove from panini press and place over tomato. Close the sandwich and place back on the panini press in the bacon grease. Spray top with cooking spray if needed and press for 3-4 minutes or until bread is crisp and cheese is beginning to melt from the sandwich. Remove from press and let rest for 1 minute. Enjoy!