- roasted turkey breast, sliced thinly
- dill pickles, sliced thinly on the bias
- Swiss cheese, sliced
- bacon, cooked until crisp
- French country bread, sliced ¾" thick
- chipotle in adobo
- smoked Spanish paprika
- freshly ground black pepper
Finely dice a chipotle and add it to 1/2 cup of mayonnaise. Season with black pepper and smoked paprika. Set aside.
On one piece of bread, layer turkey, pickles, cheese, and bacon, carefully to minimize excess ingredients from sticking over the edge of the bread. Place the other slice of bread on top and press firmly to hold ingredients in the sandwich.
In a large fry pan over medium heat, melt butter until it just starts to brown, then carefully place sandwich(es) in the pan. Cover with a lid slightly smaller than the pan, so as to press down gently on the sandwich. When The bottom side of the sandwich has browned nicely, carefully flip the sandwich and add more butter to the pan. Cover and turn the heat to low. When the second side has browned and the ingredients are warmed, remove the sandwich and cut it in half. Plate with a generous dollop of the mayonnaise, and serve with cranberry relish, if there's any leftover from Thanksgiving.