Grilled Turkey and Asparagus Tartine with Apricot Curry Spread
Serves: 4
  • For the spread:
  • 4 ounces softened cream cheese
  • ¼ cup apricot preserves
  • ½ to ¾ teaspoon curry powder
  •  -
  • For the tartine:
  • 4 strips bacon
  • ½ sweet onion, diced
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 12 asparagus spears, trimmed
  • 2 teaspoons olive oil, plus more for brushing
  • Sea salt and freshly ground black pepper
  • Sliced cooked turkey
  • 4 slices good-quality rustic or country style bread
  • 4 ounces Gruyère cheese, thinly sliced
  1. Stir together the spread ingredients until well combined; set aside.
  2. Cook bacon in a medium skillet until crisp, but not over cooked. Transfer to paper towels to drain. Chop when cooled. Drain all but 1 tablespoon of the bacon grease. Return skillet to medium heat and sauté onion until deep golden color. Stir in chopped bacon, brown sugar, and vinegar. Cook until liquid has evaporated. Remove from heat and set aside.
  3. Prepare grill for direct cooking over medium heat.
  4. Toss asparagus with 2 teaspoons oil and season with salt and pepper. Grill asparagus on the hot, oiled grill (use a grilling basket, if desired). Cook for 8 to 10 minutes, or until crisp-tender, turning frequently. Remove and set aside.
  5. While asparagus is cooking, lightly brush both sides of bread with olive oil and toast for a couple of minutes on the grill. Remove and slather the toasted side with the apricot-curry spread. Top with grilled asparagus, sliced turkey, onion-bacon mixture, and cover with slices of Gruyere. Move tartine to grill and close the cover. Cook for 6-10 minutes or until the cheese has melted and the bread is toasted.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at