Truffle Turkey and Bacon Jam Melt

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Ingredients

Serving Size: 2 Sandwiches

For the Bacon Jam

6 slices thick-cut bacon, chopped
½ small onion, finely diced
1 shallot, diced
¼ cup maple syrup
1/4 cup brown sugar
2 tablespoon apple cider vinegar
1/4 cup brewed coffee
½ teaspoon smoked paprika
Black pepper, to taste

For the Sandwich

4 slices sourdough bread
2 tablespoons oil
6-8 slices truffle smoked turkey (can use regular turkey)
1/2 cup shredded Gruyère cheese
8 slices provolone cheese
8 slices brie, sliced
4 tablespoons maple bacon jam (recipe below or store-bought)
1 teaspoon Dijon mustard (optional, for extra depth)

Instructions

For the Maple Bacon Jam

Cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
In the same skillet, cook onions until soft. Add garlic and cook for 30 seconds.
Stir in bacon maple syrup, vinegar, coffee, smoked paprika, and black pepper. Simmer for 5–7 minutes until thickened. Set aside.

For the Sandwich

Prep the Bread: Add olive oil to the outside of 2 slices of bread. Place one slice oil-side down on a skillet on medium-high heat. Add 4 slices of provolone cheese and the other bread and allow to melt. Flip once browned and crispy, 1-2 minutes. Remove from heat and separate slices of bread.

Build the Melt: Spread a thin layer of Dijon mustard (if using) on the bottom side. Layer with turkey, brie, shredded Gruyère, and a spoonful of maple bacon jam. You can torch both cheeses if you like!

Serve: Top with the second slice of sourdough. Optional: Sprinkle some more gruyere and torch for a crispy cheesy crust. Cut and Serve!

This sandwich isn’t just lunch—it’s a luxury experience between two slices of crispy, golden sourdough. Think melty Gruyère, rich truffle turkey, smoky-sweet maple bacon jam, and brie that’s torched to bubbly perfection. It’s ooey, it’s gooey, and it’s absolutely over-the-top in the best way. Perfect for when you’re feeling a little fancy… or just really, really hungry.

sandwich, melt, sandwiches, turkey, bacon