PRESSED TURKEY AND FARMHOUSE CHEDDAR ON EGG BREAD

Pressed Turkey and Farmhouse Cheddar on Egg Bread image

Provided by Victoria Granof

Yield Makes 2 sandwiches

Number Of Ingredients 5

Previous Next

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

Steps:

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.
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.