| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
S, A, N, D, W |
2 |
Servings |
INGREDIENTS
| 2 |
|
Kaiser rolls; onion or poppy seed, sliced in half horizontally |
| 1/4 |
c |
Basil puree or black olive tapenade |
| 6 |
oz |
Thinly sliced turkey breast |
| 2 |
oz |
Grated smoked mozzarella cheese |
|
|
Softened butter |
INSTRUCTIONS
Preheat a griddle or cast iron skillet. Spread each side of split roll with
pesto or tapenade. Layer some turkey and cheese on one half of roll and top
with other half.
Add a couple of teaspoonfuls of butter to skillet and add roll. Top with
aluminum foil, put heavy weight on top and cook the sandwich, weighted
down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more
teaspoonfuls of butter to skillet and cook weighted down until cheese has
melted--another minute or so. Serve hot and eat with knife and fork. Serve
with Fennel and Roasted Pepper Salad below.
Yield: 2 servings
Recipe by: COOKING MONDAY TO FRIDAY
Posted to MC-Recipe Digest V1 #990 by Meg Antczak <meginny@frontiernet.net>
on Jan 07, 1998
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