Turkey Bacon Wafflewich Recipes

17 BEST WAYS TO COOK WITH TURKEY BACON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey bacon recipe in 30 minutes or less!

REUBEN WAFFLEWICH

Steps:

• Preheat a waffle maker on medium-low heat.
• Spread each slice of bread with the Thousand Island dressing. Place a piece of cheese on top of each slice.
• Add the pastrami and sauerkraut to one side. Close the sandwich and butter the top with 1 tablespoon butter.
• Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
• Toast until golden and crisp, 2 1/2 to 3 minutes.
• Remove, slice in half and serve with potato chips.

WAFFLE MONTE CRISTOS

Steps:

• Preheat griddle over medium heat. Spread preserves over four waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter., Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.

TURKEY, BACON AND RANCH TORTILLA ROLL-UPS

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.