Recipe courtesy of The Grilled Cheeserie
Turkey Di Parma Melt
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2325
- Total Fat
- 145
- Saturated Fat
- 47
- Carbohydrates
- 167
- Dietary Fiber
- 15
- Sugar
- 18
- Protein
- 97
- Cholesterol
- 272
- Sodium
- 2915
- Total: 30 min
- Active: 30 min
Ingredients
Pesto Aioli:
1 pound fresh parsley
1/2 pound fresh basil
4 ounces walnuts, toasted
1/2 teaspoon black pepper
4 cloves garlic, smashed
1 egg
Zest and juice of 1 lemon
8 ounces olive oil
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper
Sandwich:
4 ounces butter
8 slices rosemary garlic sourdough bread
8 ounces buttermilk Cheddar or sharp white Cheddar, preferably Sweetwater Valley Farm
1 pound roasted turkey
1/2 cup marinated sun-dried tomatoes packed in olive oil
4 ounces Parmigiano-Reggiano, shredded
Directions
- 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.
- Finish aioli with shredded Parmesan and taste for seasoning (salt and pepper).
- 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.
- Heat a heavy griddle to 325 to 350 degrees F.
- 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!