Reviewed: Nov. 28, 2009

superb. Used roesmary artisan bread and sweet grape tomatoes. Loved it.

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Spizy

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Nov. 28, 2009

Great way to use leftover turkey! I omitted the butter and just toasted the bread under the broiler. All I added was lettuce and bacon and these were delicious with chips and a dill pickle on the side!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 28, 2009

These are FANTASTIC. The only change I made was to cut down on the thyme, added cranberry sauce and cooked on my George Forman grill. They were very quickly devoured. Will make these often!

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Bev

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Longview, Washington, USA

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Reviewed: Nov. 28, 2009

Are you kidding me. A sandwich implies linch. Anyone who eats 847 calories and almost 60 grams of fat for lunch will be a cardiac patient in no time. No wonder obesity is off the charts.

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Aquadog

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Reviewed: Nov. 28, 2009

Add a sprinkle of Oregano and then you got a wonderful tasting sandwich just like the sandwich store do.

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Debbiegh

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Reviewed: Nov. 18, 2009

I like a tall sandwich as much as the next person, but this was the Eiffel Tower! I followed the recipe to the letter, except for using rye bread instead of French. I tried cooking all 4 in a huge wok-sized skillet, but had to throw 2 away, for lack of room. How do you flip a sandwich that is so tall? We had to eat them with a fork. Still, it tasted good!

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TW in Florida

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Reviewed: Nov. 1, 2009

This is definitely a 5 star sandwich!! It was better than ordering an expensive sandwich in a gourmet deli. My husband loved it!

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slidingstop

Cooking Level: Beginning

Home Town: Hamilton, Illinois, USA

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Reviewed: Aug. 8, 2009

This was nice for a change of pace. I only had grape tomatoes so I got creative & chopped them & added them into the mayo/mustard mix. I spooned the mixture onto the first slice of bread, topped w/turkey, swiss, & the other slice of bread. They cooked up nicely & weren't mushy or too sloppy to eat!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 21, 2009

The sandwich spread was delicious. Really sets this apart from a regular sandwich. I used miracle whip (didn't have mayo on hand)and it gave it a nice zip. Also used provolone instead of swiss. Followed advice of another reviewer and baked at 400 degrees for about 15 minutes, flipping once.

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Audrea Rose

Cooking Level: Intermediate

Living In: Roeland Park, Kansas, USA

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Reviewed: Jul. 15, 2009

Oh my!! I thought these were fantastic. I had no idea I could make a sandwich like this. I didnt change a thing. All the ingredients and their amounts are perfect. Thank you so much Annie for such an excellent tasting sandwich. I have a feeling I will be making this often.

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 16, 2009

Delish. I used oregano instead of thyme (all I had), light mayo, and SmartBalance instead of butter. I used my panini press instead of the stove-top method with great results!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: May 27, 2009

Amazing! loved them!

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MARIBEL86

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Reviewed: May 23, 2009

This sandwich was absolutely delicious! I used light mayo, Dijon mustard and omitted the tomato. The combination of flavors goes really well together. I will definitely make this again.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

These made an excellent luch after church. I paired them up with light chips and diet coke and everyone was pleased!

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deb

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Reviewed: Mar. 18, 2009

I loved these. I made them all on my griddle so that they were all done at the same time. I made 8 sammies and I still have sauce leftover.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Feb. 20, 2009

VERY tasty!!!

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Sara W.

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Reviewed: Feb. 18, 2009

My wife and I just got done eating this and it was fantastic. The sauce is great and my wife doesn't really like mustard. We will definitely make this again.

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Aaron

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Reviewed: Dec. 7, 2008

The store didn't have the right bread so I used a loaf of Portuguese saloio bread and it was great!!!! Either way, this was an awesome recipe! Thanks!

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CementPond

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Reviewed: Oct. 20, 2008

These were just okay for my family by no means any fault of the recipe. We learned that we do not like thyme :) I will definitely make again sans the thyme and I'm going to try this w/ a honey mustard sauce instead of the brown mustard just because that's a personal preference. Thanks for sharing a great base recipe that is easily adapted to personal tastes.

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 21, 2008

These are so good! The whole family loves them. We add less mayo and use only 1 slice of cheese (plenty IMO) and that cuts down on the fat some. I use a whole small to med. red onion instead of bothering to measure it. I use no more than 2 tsp of thyme and never use any tomato. Lastly, butter one side of the bread, put it in the skillet or on griddle and THEN spread with onion mixture. Less messy that way!

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GINNY671

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Tangy Turkey and Swiss Sandwiches

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