Reviewed: Jul. 15, 2008

Great! Word of advice though: You may want to spread the butter on the bread before the mayo/mustard/onion/thyme spread; I did the opposite and when I tried to kind of turn the bread over to get the other side the mayo spread practically all fell off, ha. Really good though, quick too!

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soapscrubs

	Cooking Level: Intermediate Home Town: Albany, New York, USA Living In: Latham, New York, USA
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Reviewed: Jun. 22, 2008

Delicious Friday night supper. I used another recommendation and added alfalfa sprouts. Also used whole grain bread and a pannini press. Looking forward to making again with leftover sandwich spread.

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Laurie R.


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Reviewed: Jun. 17, 2008

Absolutely delicious. I added alfalfa sprouts and nixed the tomatoes. A big hit and I'm not a huge fan of turkey.

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thisfatguy


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Reviewed: May 23, 2008

The sauce is delicious. I have now made these using different kinds of breads and cheeses but the best we have come across is to use panini bread on a grill. FANTASTIC.

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J

	Cooking Level: Intermediate
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Reviewed: Mar. 6, 2008

This sandwich was very good! I had to substitute ranch dressing (recipe from AR) since I didn't have mayo. I did mix it with the mustard. I also had turkey breast left over from dinner earlier this week and used that instead of deli meat. However, my turkey was cold when I made the sandwich so I had to cook on low heat and cover pan with a lid to get it heated through. I will definately make again!

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Feb. 29, 2008

This sandwich was so YUMMY. I did try a couple of different thing with it. I used sourdough instead of french bread (because I couldnt find thin cut french bread)and I sliced avocados on top in place of the tomatoes. The tomatoes where good but when I tried it with avocado--oh my goodness. VERY GOOD!! This one is going in the recipe box!

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lovin' cookin'

	Cooking Level: Intermediate Home Town: Draper, Utah, USA
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Reviewed: Feb. 18, 2008

Delicious! My husband and I loved these so much we ate them for 3 days in a row! I can't wait to make these for my in-laws, I know they will love them too.

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Mrs.Smith

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 12, 2008

These were very good and soooo easy i love trying new sandwiches the same ol gets old pretty quick these will for sure be made again

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Teresa


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Reviewed: Feb. 9, 2008

I made these for dinner and they had a great flavor. I took the advice of previous reviewers and cooked them in the oven, 400 degrees for 11 minutes. I used a little less thyme as well. The French bread I used was a little too big for my 5 year old, although he did take apart the sandwich and still enjoy it. I plan to make this again, but I will change the type of bread.

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Mike


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Reviewed: Feb. 9, 2008

Mmmm. I find myself CRAVING this sandwich now. The mayo recipe is out of this world. Trust me, you HAVE to try this recipe!

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Sara Deckard

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Tacoma, Washington, USA
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Reviewed: Jan. 11, 2008

I found these sandwiches to be really good. Prepared them with Hungarian Mushroom Soup found on this site, I was admittedly nervous about the strength of the red onion being overpowering, but stuck to the measurements and found the spread to be tangy and a good match with the honey turkey I used. I used a panini press for mine and kept them in the oven at 170 while I finished the soup.

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Jason

	Cooking Level: Expert Living In: New Hartford, New York, USA
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Reviewed: Dec. 29, 2007

Terrific easy meal! Family loved it!

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gillacutty

	Cooking Level: Intermediate Living In: Ione, California, USA
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Reviewed: Dec. 28, 2007

Outstanding sammich! I substituted a thin sliced italian boule for the french bread but otherwise followed your recipe to the letter. I served these up to the family with stuffed mushrooms to rave reviews. Quick and tasty! Perma-posted in my recipe box.

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Billy Dean

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: Dec. 25, 2007

The tangy is not at the high end of the scale. But, it is still a great after-Thanksgiving sandwich.

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A. Geisler

	Cooking Level: Intermediate
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Reviewed: Dec. 7, 2007

This was surprisingly delicious! I followed the recipe fairly closely yet I did substitute some ingredients. Tuscan bread, canola mayo, and spicy brown mustard. This is one of my new favorite recipes. I'm glad I still have plenty of extra sauce to make it again tomorrow.

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Cristin McKee

	Cooking Level: Intermediate Home Town: Richmond, Rhode Island, USA Living In: Northampton, Massachusetts, USA
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Reviewed: Dec. 5, 2007

This recipe works great when you have to change a few things up when you are on an extremely tight budget.

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Shadesrose


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