Bon Appétit Magazine has done it again! I was a bit sceptical when we saw this recipe, and amazed at how good it was. Our vision is an adaptation, and we will save turkey just to make it again.
Turkey Sandwich Melts
Hearty enough for a main, this could be lunch or a light dinner. A cast iron pan heated on medium turns the bread to golden brown and just melts the cheese.
The Carbs come from your bread product and the cheese slices.
This recipe makes 3 sandwiches.
Ingredients
- 1 cup (160 gr) turkey, chopped
- ½ cup (55 gr) celery, diced 1 CHO
- ½ cup (102 gr) Hellman’s Real Mayonnaise 0 CHO
- ¼ cup (9 gr) parsley, chopped 0 CHO
- ½ TBSP Dijon mustard 0 CHO
- 2 TBSP (32 gr) Pepperoncini, chopped 1 CHO
- 1 TBSP green onion chopped 0 CHO
- ¼ tsp. pepper 0 CHO
- 6 slices American Cheese 3 CHO each 18 CHO
- Butter for the bread 0 CHO
- Dill pickles to garnish 0 CHO
TOTAL CHO 20 CHO
- TOTAL WEIGHT/TURKEY MIXTURE 360 GRAMS
- 3 SANDWICHES (20 CHO DIVIDED BY 3) 6.66 CHO EACH
- 3 SANDWICHES (360 GRAMS DIVIDED BY 3) 120 GRAMS EACH
- *BREAD IN ADDITION TO TURKEY AND CHEESE
Instructions
- Chop turkey, celery, parsley, green onion and Pepperoncini.
- Place in medium bowl and add mayonnaise, Dijon and pepper.
- Butter one side of each piece of bread. Flip and place 1 cheese slice, and next add ½ cup (120 gr) turkey mixture to unbuttered side of bread.
- Spread the turkey mixture over the bread and cheese slice. Top with 1 more cheese slice and the other bread slice. Buttered sides out.
- Heat cast iron pan over medium high heat and place sandwich on the skillet. Reduce heat if the bread is browning before the cheese is melting.
- Once cheese starts to melt on the bottom slice and bread golden, flip and melt the other slice of cheese.
- This sandwich takes about 7 – 10 minutes to cook.
- Serve immediately with dill pickles.
