I have a feeling that sandwiches are going to be a go-to dinner for us soon. They are usually really quick to make and I can serve them with soup, since I can't eat just soup for dinner. Cold fall and winter nights are perfect for a soup and sandwich dinner combo. I haven't made any soup yet, but I recently made this sandwich. When I was growing up grilled cheese involved the yellow american cheese slices in the plastic wrapper, which was never my favorite. There are so many types of cheese/bread combos out there the choices are endless! Unfortunately, I have a daughter who doesn't really like cheese....unless it's on pizza. She does like turkey and apples and that's why I made this recipe. I made hers without the cheeese and the rest of us had it as the recipe directed. I even had mine without the honey mustard sauce since I don't like mustard very much. Sandwiches = easy customization! The flavors of this sandwich worked well together. The tart apple, sweet turkey, and tangy swiss. This was an easy and tasty sandwich perfect for a quick weeknight dinner.
recipe slightly adapted from Cooking Light, September 2012
1 tablespoon Dijon mustard
1 tablespoon honey
8 (1-ounce) slices bread
4 (1-ounce) slices Swiss cheese
5 ounces thinly sliced Granny Smith apple (about 1 small)
8 ounces thinly sliced maple turkey breast
1. Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture. Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts.
Family Rating: 1 1/2 thumbs up.