Bacon, Apple, Turkey and Cheddar Melts

• Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet.
• Roast bacon in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**
• Using tongs, transfer bacon to a paper towel-lined plate.
• Carefully transfer bacon fat to a small heat-proof bowl. Reserve.

• Meanwhile, add Dijon, whole grain mustard, mayo and honey to another small bowl. Season with salt and pepper, then stir to combine.
• Core, then cut apple into 1/4-inch slices.

• When bacon is done, heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) reserved bacon fat, then apples. Sprinkle 1 tsp (2 tsp) sugar over apples. Cook, gently stirring occasionally, until apples are lightly caramelized, 2-3 min.
• Remove the pan from heat.

• Meanwhile, halve buns.
• Arrange buns on an unlined baking sheet, cut-side up.
• Spread 2 tbsp (4 tbsp) softened butter on cut sides.
• Sprinkle cheese over top buns.
• Toast in the top of the oven until cheese is melted and bottom buns are golden, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)

• Thinly slice chicken.
• Spread some honey-mustard mayo on bottom buns, then stack with turkey, bacon, apples and spinach. Close with top buns.
• Halve sandwiches, if desired.
• Divide sandwiches and sweet potato wedges between plates.
• Serve remaining honey-mustard mayo alongside for dipping.

If you've opted to add turkey breast portions, while sweet potatoes cook, pat dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven cooked through, 14-18 min. **