Miami-Style Leftover Turkey Sandwiches
Source of Recipe
the web
List of Ingredients
1 medium loaf crusty bread, cut in half lengthwise
Dijon mustard, to taste
6 slices cooked turkey
4 slices Swiss cheese
8 to 10 slices dill pickles (optional)
1/2 red onion, thinly sliced
Mojo Sauce:
1/3 cup olive oil
6 cloves garlic, minced
1/2 cup lime juice
1/2 teaspoon ground cumin
salt and pepper to taste
Recipe
Place bottom half of bread on a cutting board and spread with a thin layer of Dijon mustard. Place slices of turkey, Swiss cheese, dill pickles, and onions on top. Spread top half of bread with a thin layer of Dijon mustard. Place top slice of bread over all. Cut crosswise into four sandwiches (to fit a sandwich press). Place in an electric sandwich press and cook for 4 to 5 minutes, or until sandwich is toasted and warmed through. (You'll probably have to toast two at a time.) Alternatively, you can wrap the sandwiches together in foil, place on a baking sheet, set a cast iron skillet on top (to compress sandwiches), and bake in a preheated 375° F oven for 20 to 25 minutes, or until sandwiches are warmed through. For Mojo Sauce, place olive oil and garlic in a medium saucepan. Warm over medium heat for 1 to 2 minutes, or until garlic is light golden brown (do not burn garlic). Allow to cool off heat for 5 minutes. Whisk in lime juice, cumin, salt, and pepper. Serve on the side. Drizzle sauce on sandwiches, as desired.
Serves 4.
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