In a mixing bowl, combine mayonnaise, Dijon mustard, smoked paprika, and chipotle powder or hot sauce. Whisk until smooth and well-blended.

Preheat your toaster or a non-stick skillet over medium heat. Lightly toast six slices of bread for about 2-3 minutes until golden brown.

In a skillet over medium heat, cook bacon strips for about 5-7 minutes until crispy. Drain on paper towels.

Wash lettuce leaves and pat dry. Slice tomatoes into even rounds and thinly slice the red onion if using.

Spread the cowboy mayo on two slices of toasted bread, layer with lettuce, turkey, and cheddar cheese, and top with another slice of bread.

Stack bacon on top, followed by remaining lettuce, tomato, red onion, and extras if desired. Finish with one last slice of toasted bread.

Slice the sandwich in half diagonally and serve immediately.