Ingredients
- 8 ounces Gruyere, shredded
- 2 tablespoons butter, at room temperature
- 2 tablespoons Dijon mustard
- 1 garlic clove, chopped
- 12 ounces sliced turkey
- 12 slices wheat or sourdough bread, crusts removed
- 6 tablespoons olive oil
Directions
Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.
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By bettynaeini
Nipomo
on January 23, 2013
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this was so so yummy! I cut the recipe in half and I can see where you have to be careful with the mustard. A little goes a long way. This is very rich! I would suggest spreading the cheese as thin as possible.
By KerryB85
on December 28, 2012
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These were so tangy and savory. They were amazing! I cut them into quarters for a party and everyone loved them! I did add about a teaspoon of worcestershire sauce and I used sourdough bread. They were perfect and I will definitely make them again!
By KWEdwards
on June 05, 2012
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Ohh my goodness. I am a very busy mom with little time to cook, but I have this week OFF for vacation and it's my kids' last week of school. I wanted to make sandwiches at home for lunch that were just a cut above "the norm". This was the first recipe I tried, after watching the video. My kids can be picky so I was prepared to fail... And this was a HUGE hit. Sooo delicate and tasty. I'm so glad I have some of the spread left. This could easily be addicting. Thanks for a great afternoon off with the kids. I can't travel to Italy yet, but when I do, I can't wait to taste the real thing and see if it reminds me of today!
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