Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Winter Sandwiches & Salad Dinners
Turkey and Smoked Mozzarella Sandwich
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 320
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 88 mg
- Sodium
- 490 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 320
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 88 mg
- Sodium
- 490 mg
Ingredients
Directions
- Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
- Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.
