Preheat oven to 400 F.

Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.

Preheat a large skillet, Griddler, or panini press.

Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.

Combine the flour, cayenne and salt and pepper to taste in a medium bowl.

Add the shallots and toss to coat well.

Working in batches, shake off excess flour mixture and add shallots to the hot oil.

Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.

Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.

Cut bread loaf in half horizontally.

Slather bread with chipotle mayonnaise on both cut sides.

Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.

Brush tops of sandwiches with melted butter.

Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.