Created by Michael Christensen, Director of Culinary Operations at Huse Culinary.

INGREDIENTS 

4 slices white bread
2-4 tbsp. St. Elmo Truffle Dijonnaise
6 slices cooked bacon
2 slices Monterey Jack cheese
¼ lb. thinly sliced turkey, cooked (optional)
2 pieces bib lettuce
4 slices tomato

RECIPE

1. Evenly spread Truffle Dijonnaise on both sides of all four slices of bread.
2. Layer bottom slice of bread with the cheese, turkey, tomatoes, lettuce and bacon. Top with bread slice.
3. In a large skillet, toast the sandwiches over medium heat until golden brown and cheese is melted, approximately 4-5 minutes per side. Serve!