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Nashville Hot Turkey Melt

Nashville Hot Turkey Melt

By Jason K. Morse

Add some Nashville heat to your turkey leftovers. Biscuits are slathered with hot sauce then stacked with turkey, bacon, and melty pepper jack cheese.

Prep Time

15 Minutes

Cook Time

20 Minutes

Pellets

Signature Pellet Blend

Ingredients

Number of people serving

6

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Units of measurement:
Nashville Hot Sauce
1 Stick salted butter, room temperature
2 Tablespoon mörkbrunt socker
2 Tablespoon 5280 Culinary Fire Honey
1 Tablespoon 5280 Culinary Rub-A-Dub
1/4 Cup cayenne pepper
main
1 Recipe Traeger Baked Cheddar Poblano Biscuits or 8 store bought biscuits
As Needed Nashville hot sauce
2 Pound turkey breasts, cooked and sliced
8 Slices thick-cut applewood bacon, cooked
16 Slices pepper jack cheese
16 bread and butter pickle chips
jalapeño jelly, for serving (optional)

Step

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

    00:15

  • 2

    Combine all Nashville hot sauce ingredients in small saucepan. Heat until just melted.

  • 3

    Using a sheet tray or cast iron skillet, arrange melts as follows: biscuit sliced in half, Nashville hot sauce brushed onto one half, sliced turkey (warmed and brushed with more Nashville hot sauce), cooked bacon, then pepper jack cheese and top half of biscuit.

  • 4

    Place the cast iron into the Traeger and bake the melts until cheese is melted and biscuits are toasted, approximately 15 to 20 minutes.

    400 ˚F / 204 ˚C

    00:15

  • 5

    Carefully remove the cast iron using heatproof gloves. Allow to cool for 3 to 5 minutes, and top with bread and butter pickle chips. Serve with extra Nashville hot sauce or jalapeño jelly for an extra kick. Enjoy!

My Notes

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