Tomato Jam Turkey Bacon Sandwich

My Favorite Turkey bacon Sandwich includes a tomato jam, leafy greens, sliced cucumber, a garlic aioli all tucked together in a crunchy ciabatta roll. Lunch time just got a whole lot tastier!

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I am currently obsessed with this sandwich and make it in bigger batches to have it for lunch a few times a week. My favorite part about this recipe is the Tomato jam. I actually don’t even like the texture tomatoes, but I LOVE the taste and texture of this jam recipe, especially in a toasted sandwich. All you need is 1 Roma tomato, 1 shallot, garlic, Balsamic vinegar, sugar, salt and pepper

My Favorite Turkey Bacon Sandwich

Servings 2-3

Ingredients

• 2-3 Ciabatta roll (sourdough works great too)
• 5-6 pieces cooked Turkey bacon
• 2-3 slices Mozzarella cheese
• 1/2 cup Spinach
• 1/4 cup sliced cucumbers (about quarter off a cucumber)
• 2 Tablespoons Mayonnaise
• 1-2 Roma Tomato finely diced
• 3-4 Garlic cloves minced
• 1 shallot peeled finely sliced
• 1 Tablespoon Balsamic Vinegar
• 1/2 tsp white granulated sugar 
• Salt and pepper
• cooking oil

Instructions

1. In a small bowl, combine mayonnaise with 1 tsp of the chopped garlic. Season with salt and pepper and then save for the end(refrigerate).
2. Heat a drizzle of olive oil in a large pan over medium heat. Add sliced shallots and season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add tomato, 1 TBSP balsamic vinegar, ½ tsp sugar and 2 TBSP water. Season with salt and pepper. Cook, stirring and breaking up tomato, until mixture is thickened and jammy, 4-5 minutes. (Optional: use a potato masher to help mash up jam) Add remaining garlic and cook for 30 Seconds. Turn off heat.
3. Cut ciabatta in half and toast in toaster. Spread the bread with garlic mayo. Add the mozzarella cheese, Spread on the tomato jam, add sliced cucumbers, cooked turkey bacon slices, top with spinach and add top half of the ciabatta roll . Enjoy

Do you like to make homemade wedge fries? Check out my favorite Copycat Wingstop fry seasoning recipe, here