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When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 Minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place bacon on preheated grill and cook for 20 to 25 minutes. Remove from grill and set aside. Turn grill to High and preheat.
While grill is preheating, add the butter to a small saucepan over medium-low heat. When melted, add the flour and whisk constantly until the mixture is dark blonde in color, about 4-5 minutes. While whisking, slowly add the milk and raise the heat to medium. Keep whisking so no lumps form in the sauce and cook until the mixture is creamy and starts to thicken, about 5 minutes.
Take off the heat and add a small handful of white cheddar and whisk until incorporated, continue doing this until you have used 1 cup of the grated cheese.
Put back over low heat and season with the nutmeg, salt, and fresh pepper to taste. Take off heat and set aside.
Place tomato slices and bread on grill. Sear one side of the tomato until char marks appear and remove from grill. Grill bread until golden brown and toasted on both sides and remove from grill.
Lay toasted bread slices down in a cast iron pan.
Top each piece with 2-3 slices of roasted wild turkey, and one slice of fresh tomato and a pinch of salt. Add a generous amount of cheese sauce so that its overflowing edges of bread.
Add the shredded orange cheddar and place in grill still set to High. Cook for 10 to 15 minutes or until the cheese sauce is bubbling and you start to see brown spots.
Take pan out of grill and top each with a grilled tomato slice, two slices of bacon in a crisscross pattern and garnish with chopped parsley. Enjoy!
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