Ingredients
For the sandwich
- 8 slices thick Texas toast or sourdough For structural foundation
- 1 head romaine or leaf lettuce Fresh and dry to avoid sogginess
- 8 slices thick-cut bacon Crispy and smoky
- 4 ounces smoked turkey Substitute with roast beef if desired
- 4 ounces ham Can swap for turkey variety
- 1 medium tomato Juicy and ripe
- 1 slice cheddar cheese Substitute with pepper jack for spice
For the Cowboy Mayo
- 1/2 cup mayonnaise For Cowboy Mayo
- 1 tablespoon smoked paprika For Cowboy Mayo
- 1 tablespoon chipotle sauce For Cowboy Mayo
- to taste salt
- to taste pepper
Method
Cooking the Bacon
- Start by cooking the bacon in a skillet over medium heat until it’s crispy. Once done, place it on a paper towel to drain excess grease.
Making the Cowboy Mayo
- In a small bowl, mix mayonnaise, smoked paprika, chipotle sauce, salt, and pepper to create your Cowboy Mayo.
Toasting the Bread
- Toast the slices of Texas toast or sourdough until golden brown.
Assembling the Sandwich
- Spread a generous layer of Cowboy Mayo on the first slice of toast.
- Layer with lettuce, bacon, smoked turkey, ham, and a slice of cheddar cheese.
- Top with another slice of toast and repeat the layering process.
- Finish with the final slice of toast on top.
- Cut the sandwich in half and secure with toothpicks if needed.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 45gProtein: 32gFat: 36gSaturated Fat: 10gSodium: 1200mgFiber: 4gSugar: 2g
Notes
Store any leftover sandwiches in an airtight container in the fridge for up to two days. It's best to keep the ingredients separate to maintain the texture of the bread and lettuce. Use fresh ingredients for the best flavor and texture, and experiment with different cheeses and meats based on your preference.
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