| Level: | Easy |
| Total: | 28 min |
| Prep: | 12 min |
| Cook: | 16 min |
| Yield: | 6 to 12 sevings |
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 |
Reviews
This was easy to make and great! My family loved it.
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.
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!
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!
Absolutely delicious!! I used ham and added an additional clove of garlic! My family loved it! Just sad that I did not have more bread to make more!! It reminded me of a tappas place we visited in Spain! A real keeper!!
Had a pre-Christmas get together for the children, but the adults wanted to come. Needed something quick and easy for the adults. I put together the night before and cooked the next day. Everybody Love them! This was suppose to be for the adults, but the children tried them and i had to make more. The best sandwich we have had. My children are still asking for them.
I was craving a good sandwich and this definitely hit the spot! I used ciabatta bread, used Smart Deli Roast Turkey Style Veggie Protein Slices because I’m vegetarian, and added some baby spinach leaves. I also cut the recipe in half because it’s just lil ol’ me eating it. It came out really delicious and satisfying! I can definitely see making this with real turkey for my non-veg friends and relatives; it would be easy to entertain a small crowd by making these sandwiches. And they’re just so yummy!!!
Normally I use recipes as a “guideline” but followed this one and it was really great. My family and lunch guests loved them and even though I thought I’d have left-overs they were all eaten quickly.
I had been wanting to try this recipe for months now and I finally got around to doing it. I absolutely love gruyere cheese so I figured I would also love this sandwich but was a bit disappointed. The spread was just ok for me, I think the garlic was a little too much and I might have just put more spread on the bread than there should have been but either way I was not at all blown away with this recipe.
I love this sandwich. I only had italian fontina so I used that instead of gruyere and it was so amazing. I also used a Tuscan boule for bread. This is a keeper!