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Cookie Magazine

Pressed Turkey and Farmhouse Cheddar on Egg Bread

By Victoria Granof
Image may contain Food
Pressed Turkey and Farmhouse Cheddar on Egg BreadMaria Robledo

Recipe information

  • Yield

    Makes 2 sandwiches

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

Preparation

  1. Step 1

    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.

  2. Suggestions for the kids

    Step 2

    Cut off the crusts and press the sandwiches in a waffle iron for the kid-friendliest of presentations (about 2 minutes). Serve with a fruit spread, such as peach or apricot jam.

TagsSandwichAmericanCheddarCheeseDairyTurkeyPoultryMainLunchNut FreeEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSauteCookie Magazine

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