Ingredients

• 1  medium red sweet pepper, seeded and cut into 1/4-inch rings
• 1  medium green sweet pepper, seeded and cut into 1/4-inch rings
• 1  medium sweet red or yellow onion, halved and thinly sliced
• 1  Tbsp. olive oil
• 8  1/2- to 3/4-inch slices sourdough bread
• 1/4  cup apple butter
• 1/4  cup honey mustard
• 4  slices Swiss cheese (3 ounces)
• 4  slices thick-cut bacon, cooked and drained
• 4  slices American or cheddar cheese (3 ounces)
• 8  to 10 oz. sliced cooked turkey breast
• 3  Tbsp. olive oil

Directions

1. In a large bowl, combine pepper rings and onion slices; drizzle with 1 tablespoon oil and toss to evenly coat. Transfer vegetables to a grill basket.

2. For a charcoal grill, place grill basket directly over medium coals. Grill for 8 to 10 minutes or until vegetables are crisp-tender, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)

3. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a large skillet.

4. To assemble sandwiches, spread one side of 4 of the bread slices with apple butter and one side of remaining 4 bread slices with honey mustard. Layer the Swiss cheese, grilled vegetables, bacon, American cheese and turkey on the 4 bread slices with apple butter. Top with remaining 4 bread slices, mustard side down. Brush both sides of each sandwich with the 3 tablespoons oil.

5. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and cook about 6 minutes or until bread is toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down with a heavy skillet and grill 2 to 3 minutes or until bread is toasted. Turn sandwiches over, weight down and grill until remaining side is toasted.)

6. To serve, cut sandwiches in half and serve immediately. Makes 4 sandwiches.