Lunch: Pressed Turkey and Farmhouse Cheddar on Egg Bread
Ingredients
4 slices brioche loaf, Pullman loaf, or challah
2 ounces farmhouse cheddar, such as Lancashire or Cotswold, sliced or shredded
2 ounces thinly sliced smoked turkey
1 tablespoon unsalted butter, at room temperature
2 tablespoons peach chutney, cranberry sauce, or fruit preserves
Instructions
Preheat an electric sandwich press (or waffle iron). Make 2 sandwiches, dividing the cheese and turkey evenly between them. Spread the outside of each sandwich with the butter and cook both on the press or iron. (Or cook the sandwiches in a heavy sauté pan over medium heat, turning once, until the outsides are browned and the cheese has melted.) Serve with the chutney, cranberry sauce, or preserves.
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Nutrition Facts
Serving Size: 2
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |