The Turkey De Parma as Served at The Grilled Cheeserie in Nasvhille, Tennessee as seen on Food Network's DDD Nation episode DVSP78H.
Recipe courtesy of The Grilled Cheeserie

Turkey Di Parma Melt

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info


Pesto Aioli:



  1. For the pesto aioli: Blend the parsley, basil, walnuts, pepper, garlic, egg, lemon zest and juice in a blender, then slowly drizzle in oil to make an aioli.
  2. Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper).
  3. For the sandwich: Butter the rosemary-garlic bread generously. Top 4 pieces of bread (butter-side out) with half of the Cheddar, 4 tablespoons pesto aioli, the turkey, sun-dried tomatoes and the remaining Cheddar; close sandwiches with the remaining pieces of bread.
  4. Heat a heavy griddle to 325 to 350 degrees F.
  5. Sprinkle the Parmesan on the griddle in the shape of the bread, then immediately place the sandwich on the cheese. Use a griddle press or heavy weight (like another cast-iron pan) to press down and cook until the cheese is melty, 2 1/2 minutes per side . (If the Parmesan-crusted side does not release easily from the griddle with a spatula, give it another minute, then flip.) Slice on a bias and enjoy!