Mix together your softened butter, olive oil, garlic powder, smoked paprika, salt, and black pepper in a small bowl until it's all combined. You want this mixture to coat both sides of your bread evenly. This is where the magic happens—don't skip blending these seasonings together because they distribute way better this way than if you sprinkle them on individually.

Cook your turkey bacon strips in a skillet over medium heat until they're crispy, about 3-4 minutes per side. Set them aside on a paper towel to cool slightly. You want them crispy enough to break apart easily but not burnt (trust me on this).

Combine your shredded cheddar and mozzarella in a small bowl—this is your cheese mix. Keep it nearby because you'll need to work quickly once the bread hits the pan. The blend makes all the difference between a gooey mess and perfectly melted cheese.

Spread a thin layer of the garlic-butter mixture on one side of each bread slice. You're coating all 4 slices here, one side each. Don't go overboard or it'll smoke and burn (speaking from experience).

Place one slice of bread butter-side down in your skillet over medium heat. Spread a thin layer of mayo and mustard on the exposed side, then layer half your cheese mix, your cooked turkey bacon pieces, and the remaining cheese on top.

Place your second bread slice on top, butter-side up, and cook for 3-4 minutes until that bottom side turns golden brown and crispy. You'll hear it sizzle—that's how you know it's doing its job. Don't move it around or you'll mess up the crust forming.

Flip the sandwich carefully and cook the other side for 2-3 minutes until it's equally golden and the cheese is completely melted inside. You can press down gently with your spatula if needed. Repeat with your second sandwich and serve immediately while everything's still hot and melty.