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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 Min

Cook Time

20 Min

Pellets

Signature Pellet Blend

Ingredients

This recipe serves:

6

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

Steps

  • 1

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

    400 ˚F / 204 ˚C

  • 2

    Make the Nashville hot sauce: In small saucepan, combine the butter, brown sugar, 5280 Culinary Fire Honey and Rub-A-Dub, and cayenne pepper hot sauce. Warm over medium-low heat until just melted and combined.

  • 3

    Warm the sliced turkey, then brush with some of the Nashville hot sauce.

  • 4

    Assemble the turkey melts. Arrange the bottom halves of the biscuits on a baking sheet or in a large cast iron skillet. Brush the biscuits with the Nashville hot sauce, then top with the turkey, bacon, pepper Jack cheese, and the biscuit tops.

  • 5

    Place the pan on the grill grates. Close the lid and bake until the cheese is melted and the biscuits are toasted, 15-20 minutes.

    400 ˚F / 204 ˚C

    00:20

  • 6

    Remove from the grill and let the melts cool for 3-5 minutes. Top with the pickle chips and more Nashville hot sauce. Serve with the remaining Nashville hot sauce and jalapeño jelly, if desired, alongside. Enjoy!

My Notes

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