2 pieces multigrain bread
2 teaspoons mayonnaise
3 pieces of sliced provolone cheese
2 fresh thick slices of red ripe Jersey tomato
4 to 5 strips Applewood smoked bacon, crispy
3 oz. thinly sliced Dietz & Watson smoked turkey
3 oz. thinly sliced Dietz & Watson smoked ham
1 tablespoon unsalted butter
PHILADELPHIA EAGLES GAMEDAY MAGAZINE 23
In a preheated nonstick frying pan over
medium-high heat, sear sliced turkey and
ham until heated through and golden brown.
Remove from pan and keep warm. Then sear
tomato slices in same pan for 30 seconds per
side. Remove from pan and keep warm.
Using a new large clean pan, melt 1
tablespoon of unsalted butter and place both
slices of multigrain bread in pan and toast
over medium heat.
Apply 1 teaspoon mayonnaise to each slice,
spreading evenly. Then top one slice of bread
with two slices provolone and the other with
the remaining slice of provolone.
Add the warm seared tomato to the single
slice of provolone bread.
Place the turkey atop the tomatoes and the
ham atop the two slices of provolone bread.
Lastly, place the crispy strips of bacon atop
the ham and remove pan from heat.
Place the tomato side of bread over the top
of the other slice. Cut sandwich diagonally
*Chef Tim Lopez is the first cook for FLIK Hospitality and
the host of the Feeding the Birds podcast.