| Level: | Easy |
| Total: | 28 min |
| Prep: | 12 min |
| Cook: | 16 min |
| Yield: | 6 or 12 servings |
| Level: | Easy |
| Total: | 28 min |
| Prep: | 12 min |
| Cook: | 16 min |
| Yield: | 6 or 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 690 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 56 mg |
| Sodium | 1239 mg |
| Serving Size | 1 of 10 servings |
| Calories | 690 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 56 mg |
| Sodium | 1239 mg |
Reviews
Make this all the time for luncheons & pair it with a simple salad. It is delicious & super easy to make. I add just a bit more garlic though.
My son is coming home for lunch and I am making this for him using leftover turkey from our thanksgiving dinner! I can’t wait to try it!! mmmmm!! Ever since “discovering” you Giada, I have been obsessed with Italian cooking cuz everything I’ve tried is so darn delicious!! 😀
Just because I only gave it 4 stars doesn’t mean I didn’t like it! The spread was really good but I personally found it almost a little too simple. Don’t get me wrong it is a good sandwich, just not my absolute favorite.
So yummy!! I added diced jalapenos, and I used smoked gruyere. I also used a sweet & spicy mustard, and added extra garlic. I used french bread, and substituted canola oil for the olive oil, just because that’s what I had. It was still perfect!
This recipe is so quick and easy you just can’t believe it could be so good! Love that it has gruyere cheese (my favorite, in fact I’m eating some right now)! I found that if I used a pastry brush to brush the oil onto the sandwiches before grilling that you didn’t use too much oil; otherwise the first sandwich soaks up a lot of the oil in the pan and can be too greasy.
My husband and I loved this. We used Swiss becuase the gruyere was very pricey in the store and used spicy mustard. Next time will try with dijon. We loved it and there was enough leftover cheese spread to last days. My husband especially enjoyed them with a cold beer.
This sandwich is simply great! It is easy to make, obviously, but it is also easy to modify. I made it with smoked gouda and added a little mayo to the mix. I also don’t have a food processor so I had to blend it all by hand…and it still turned out great! I highly recommend this sandwich.
These grilled cheese sandwiches are so delicious. I didn’t have Gruyere or Swiss so I just used shredded Chedder cheese and some spicy mustard (what I had in my fridge) and the end product was wonderful. It is just me and my husband so I used 3/4 cup cheese, one tbsp butter, and one tbsp mustard for 2 1/2 sandwiches – I wanted the sandwich to taste really cheesy.
These turned out great. We only used about half the olive oil that she suggests, and they turned out great.
This is subtle-flavored sandwich, but satisfying.