Turkey and Cheese Sandwich Recipe
Since I arrived in America 5 years ago, I've been searching for the best deli-sliced turkey and I think I've found my favorite one of all. My little munchkin is home from school until next week as she will attend summer school. She only eats turkey and cheese sandwiches, so that's what we had today for lunch, with a pack of potato chips.
I think I've spoiled her a little too much, as she prefers hot turkey sandwiches so the cheese is melted. For today’s turkey sandwich, I made a Mornay sauce, which is a white sauce made of flour, butter, mustard and milk. I also add a pinch of nutmeg to enhance the flavor. I smothered the bread with the sauce, stacked many layers of greens adn the turkey slices and voilà, lunch was ready.
For the vegetarians in the family, I made the exact same version using tofurkey slices. It's the perfect meal when you're in a hurry!
Note: The sandwiches pictured on the left are made with tofurkey and the ones on the right with real turkey slices.
Yields: 8 sandwiches8 soft sandwich rolls, sliced lengthwise
2 dozen turkey slices
16 slices fontina cheese
¼ cup cheddar cheese, freshly grated
3 tablespoons unsalted butter, at room temperature
1-¼ cups whole milk, warm
2 tablespoons all-purpose flour
1/8 teaspoon nutmeg, freshly grated
¼ teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 teaspoons coarse-grained mustard
2 cups fresh baby spinach leaves (pre-packaged)
1 cup sweet basil leaves (optional)
For the Mornay sauce:
In a saucepan, melt 2-½ tablespoons of butter over medium-low heat. Add the flour. Whisk for approximately 2 minutes. The flour should absorb the butter instantly and form a paste. Add the warm milk in 3 stages. Increase the heat while constantly stirring for about 5 minutes. Lower the heat to low. Add mustard and nutmeg. Mix well, then add the cheddar cheese. Season with salt and pepper. Cover the sauce with the remaining ½ tablespoon of butter to keep it from forming a skin. Let the sauce cool completely.
Preheat a flat griddle pan. (You could also use the flat plate attachment of a panini press.) Toast the inside of the sandwich rolls until slightly golden. Transfer to a cooling rack.
You could also use a griddle pan and press the sandwich using a cast iron press or any other weight (even a brick wrapped in foil).
Place the bottom slice of bread, outer crust side down. Spread a layer of sauce. Fill the sandwich with a slice of fontina cheese, 3 slices of turkey, 2 leaves of basil, a few spinach leaves and finally another slice of fontina cheese. Spread a layer of sauce on the top piece of bread. Close the sandwich with the second piece of bread. Place the sandwich onto the griddle. Repeat and place 4 sandwiches at a time. Cover and press the sandwiches with a cast iron press or any other weight. Cook until the cheese is melted (about 2-3 minutes) over medium-low heat. Remove from the pan. Let the turkey sandwiches cool a bit and cut in half.
Serve with potato chips on the side.
To make Mornay sauce, I always use all the ingredients at the same temperature, so make sure to heat the milk in the microwave for 30 seconds (or in a saucepan), so it's warm. If you get lumpy pieces in the sauce, don't hesitate to use a handheld blender.
If you have Mornay sauce left-over, don't discard it. Just thin it with a little milk and use it as a sauce for your pasta.
I used oven roasted turkey breast, but any cold meat is fine.
You can use any kind of cheese that is stringy when melted, such as Gruyère, Comté or Beaufort. I use a vegetable peeler to make thin cheese slices.
Published By: on June 17, 2010.