Turkey Sandwich Melts
Bon Appétit Magazine has done it again! I was a bit skeptical the I saw this recipe, and amazed how good it was. Our version is an adaptation, and we will save turkey just to make it again.
Turkey Sandwich Melts
Hearty enough for a main, this could be lunch or a light dinner. A cast iron pan heated on medium turns the bread to golden brown and just melts the cheese. This recipe makes 3 sandwiches.
Ingredients
- 1 cup (160 gr) turkey, chopped
- ½ cup (55 gr) celery, diced
- ½ cup (102 gr) Hellman’s Real Mayonnaise
- ¼ cup (9 gr) parsley, chopped
- ½ TBSP Dijon mustard
- 2 TBSP (32 gr) Pepperoncini, chopped
- 1 TBSP green onion chopped
- ¼ tsp. pepper
- 6 slices American Cheese
- Butter for the bread
- Dill pickles to garnish
- 6 slices bread
Instructions
- Chop turkey, celery, parsley, green onion and Pepperoncini.
- Place in medium bowl and add mayonnaise, Dijon and pepper.
- Butter one side of each piece of bread. Flip and place 1 cheese slice, and next add ½ cup (120 gr) turkey mixture to unbuttered side of bread.
- Spread the turkey mixture over the bread and cheese slice. Top with 1 more cheese slice and the other bread slice. Buttered sides out.
- Heat cast iron pan over medium high heat and place sandwich on the skillet. Reduce heat if the bread is browning before the cheese is melting.
- Once cheese starts to melt on the bottom slice and bread golden, flip and melt the other slice of cheese.
- This sandwich takes about 7 – 10 minutes to cook.
- Serve immediately with dill pickles.
Notes
This rich sandwich pairs beautifully with a crisp, cold Prosecco. Prosecco is bright and light!
We’ve paired:
- Cavit Prosecco Doc Extra Dry ($20.00)