"These sandwiches are absolutely AMAZING!! The combination of ingredients with a special sandwich spread helps to create a taste beyond compare. A true delicacy. Garnish with a kosher dill pickle and enjoy!" — Annie
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chopped red onion
coarse-grain brown mustard
country style French Bread
thinly sliced roast turkey
WOW! These are truly amazing!! We loved them!! They are sooo tasty. I was afraid the mustard and onions would be too much, but it wasn't. I put in slightly less than 1 TBS. thyme, but I think the whole amount would have been fine. Instead of doing these grilled-cheese style, I assembled them right on a cookie sheet (omitting butter completely) and baked in a 400 degree oven for 11 minutes. This, to me, is easier, plus it cuts out unecessary calories and fat. In addition to that, I used half light mayo and half regular. I also used whole wheat bread. These were so good! Messy to eat, but well worth it.
Interesting, but messy. I made a full recipe of the sauce without the thyme, then separated one-fourth, added the thyme to that, to try it out. The sandwich was good, but messy. I must have done something wrong. My sandwich was toasted, the cheese was melted, but the turkey was not hot. And everything slid all over the place while I was eating it. I would like to try a thinly sliced red onion instead of putting chopped onion into the dressing. Plus, I minced the onion. Seemed to me that chopped would be a challenge to spread evenly. I will try this again.
Very tasty! The only changes I made was in giving every family member their choice of cheese and "grilling" the sandwiches in the oven. Placing the buttered sandwiches on a baking sheet in a 450 oven and baking for 8 minutes per side yields perfectly golden, crisp bread, melted cheese, and piping hot turkey and tomato. Great basic recipe! We'll try with other meats and cheeses soon.
DELICIOUS! Made these for lunch today with leftover turkey breast. OMG, these are out of this world! I just put these on plain sandwich bread and they were still amazing! The only thing that I would do differently is to cut down the Thyme a bit. These tasted like an expensive gourmet sandwich from a specialty shop. Thanks for the post, I will make these again and again!
I was looking for something tasty that could be made ahead of time. So, I spread one side of the bread slices with the butter and grilled until golden. I then assembled the sandwiches as directed, not grilling after assembly. The result was a crisp buttery, crusty sandwich with a fresh, unique filling. They stayed crisp and tasty for several hours.
I got rave after rave for these when I served them. I will definitely make them again.
(Remember to watch the temperature of these sandwiches if you plan to serve later, as the filling contains mayonnaise)
My husband and I both found the 1 Tbsp. of dried thyme to be a bit overpowering - I would suggest starting out with 1/2 Tbsp. and adjusting it from there according to your personal taste. I actually think that if I try this sandwich again, I will either substitute dill for the thyme, or skip the recommended spread altogether and try a honey mustard. It would also be good with some crisp bacon and avocado.
I cut this back to two servings (one each for my husband and I). I used whole wheat bread for both sandwiches and he added avocado to his. VERY good.
These were wonderful! I followed the recipe but used rye bread in lieu of french. Even my husband enjoyed them!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Turkey and Swiss Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 530
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