Two slices of light rye bread, sauteed in butter, with slices of jack cheese, leftover turkey, arugula and pickled onions.
We use rye bread here, but really any bread will do. Just make sure it is sturdy enough to hold up to the ingredients,.
- 2 slices of rye bread
- 2-3 Tbsp butter
- 3-4 slices leftover turkey
- 2-3 slices Monterey jack cheese
- 2-3 pieces of arugula (optional)
- A handful of sweet pickled onions or another sweet pickle
1 Heat a frying pan, preferably a cast iron one, over medium-high heat for 1-2 minutes. While the pan is heating, assemble the sandwich, starting with a layer of bread, then cheese, then turkey, arugula, pickles, and another slice of bread. Butter the side closest to the cheese and place the sandwich butter-side down on to the hot pan to cook.
2 Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the sandwich and carefully flip the sandwich over in the pan. Toast for another minute, then turn the heat to its lowest setting and cover the pan. Watch the cheese, and when it melts you're done. Eat immediately.
Yield: Makes 1 sandwich