Ingredients

The following ingredients have 2 Servings
  • 1 cup fresh mushrooms (sliced)
  • 2 tablespoons butter
  • 1 cup fresh baby spinach
  • 4 slices peppered bacon (cooked)
  • 4 ounces turkey breast (sliced (I like to use leftover roasted turkey!))
  • 4 slices provolone cheese
  • 4 slices buttermilk bread
  • 1/2 teaspoon garlic powder
  • butter for spreading on bread

Instruction

  • In a small skillet, melt 1 tablespoon butter over medium-low heat. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
  • Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
  • Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
  • Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown. Slice sandwich in half and serve immediately.