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.

  Ingredients

  • 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

• 3

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

  Ingredients

  • 2 Pound turkey breasts, cooked and sliced

• 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.

  Ingredients

  • 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

• 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

• 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!

  Ingredients

  • 16  bread and butter pickle chips

  •  jalapeño jelly, for serving (optional)