Makes 2 sandwiches

Ingredients:

4 slices nitrate-free, applewood-smoked bacon
2 ounces fresh goat cheese
2 tablespoons reduced-fat mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
4 (1/2-inch thick) slices country-style bread, each about 5 x 3 inches
3/4 cup packed fresh spinach leaves
6 ounces thinly sliced nitrate- and preservative-free turkey
4 teaspoons butter, softened

Directions:

Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Pour off fat from skillet, and wipe clean with paper towels.

Mash goat cheese with mayonnaise in a small bowl; stir in mustard and pepper. Spread mixture evenly on top sides of bread slices. Arrange bacon slices, tearing to fit, on two bread slices; top with spinach leaves and turkey, dividing evenly. Top with remaining bread slices, cheese sides down.

Melt 2 teaspoons butter in the skillet over medium heat. Place sandwiches in skillet. Spread remaining butter on tops of bread. Place a piece of aluminum foil on sandwiches; cover with the bottom of another skillet that fits inside the larger one, pressing the sandwiches down as they cook. Cook until the sandwiches are browned on both sides, 3 to 4 minutes per side.