Today is Wednesday and I made a vow to myself that I will try and post a healthy recipe every Wednesday. The above sandwich definitely fits into this category ;) Before I get to the recipe though, I have a few announcements........
~We are guest posting over at The Country Cook today! When y'all get a chance, you should pop over there, read the post, and check out Brandie's wonderful site. If you enjoy good ole' fashion home cookin, you will really love her site ;) Thank you Brandie for giving me the opportunity to do a guest post today :)
~Starting today, my lovely Husband Man will start to contribute his view point or comments on some of the recipes that will be posted on here. It won't be on all of them, but if he feels he needs to add a note or two, he will be doing it ;) Him and I are truly a Husband and Wife team ;)
Now onto the recipe......
This sandwich has been in our family favorite file for almost 10 years! It is a Cooking Light recipe and Husband Man and I just love it to death. The mixture of the Dijon mustard with the sour cream and red onions really make this sandwich pop with flavor. The addition of the muenster cheese brings a certain smokey flavor to it as well, reminding you of a grilled cheese, only better ;) When we made this sandwich this weekend, I had a little trouble toasting the bread on our metal skillet so Husband Man decided to step in and come to my rescue! What a lucky lady I am huh? ;) He is the master in our household when it comes to making sandwiches and no one can touch him when it comes to cooking them. Not even me! While he was helping me toast the bread, he mentioned that my readers should know what was going on.....so I suggested that he should write about it....and he took me up on my offer.
---------Husband Man's Commentary---------
For Best Results:
My wife likes to call me the "sandwich master". I must have inherited the skill from my father, because it seems when I was growing up he could make almost anything into a sandwich. Following are some tips I gave Libby in preparation of this scrumdiddlyumptious meal:
1) Don't get the skillet too hot. This is a hard lesson to learn, especially if you cook with non-coated stainless steel like we do. Hint: metal skillets are a great conductor, especially ones with copper cores! Use moderate heat - we're just trying to gently toast the bread. Too hot and we're going to fuse the bread to the pan no matter how much Pam we use.
2) Use a very thin coating of butter on the bread unless you just really, really like butter. Of course butter is going to bring a little flavor to the package, but its primary use on this is for toasting; using too much butter is going to saturate your sandwich, making the bread soggy.
3) In keeping with avoiding the soggies, toast your bread bare or with the "dry" ingredients first, adding the 'wet stuff' at the very end. This ensures you aren't later eating your sandwich with a spoon.
In this case, I toasted my bread and layered the turkey on one piece, the cheese on the opposite. Once the cheese began to melt a bit, I added sliced tomato over the cheese.
Lastly, I added a bit more than a tablespoon of the mixture to the turkey side. I did this just before stacking both sides of the sandwich, as it saturates the bread if you leave the mixture on for the entire toasting duration. Plus, this way gives the sandwich a nice cold/hot juxtaposition of the ingredients.
If you absolutely want warm ingredients throughout, try using the mixture on the turkey-side of the sandwich - the turkey makes a better moisture barrier than the cheese and will slow the bread's saturation.
Yes, he blows me out of the water with his writing skills ;) I <3 him to death though ;) Each sandwich is 451 calories. Make them for your family and friends and serve it with a nice side salad and some fresh fruit.
~May your belly's be full and the pounds be shed~
Grilled Tomato, Smoked Turkey, and Muenster Cheese Sandwiches
(adapted from Cooking Light)
1 tbsp. of chopped red onion
3 tbsp. of fat free sour cream
1 tbsp. of Dijon Mustard
1/4 tsp. dried thyme
4 tsp. butter, softened
4 (1 and 1/2 oz.) slices sourdough bread
6 (1 oz.) slices smoked turkey breast
4 (1/2 inch thick) slices tomato
2 (1/2 oz.) slices Muenster Cheese
1. Combine first 4 ingredients in a bowl.
2. Warm a skillet over medium heat and spray with Pam.
2. Spread 1 tsp. of butter on one side of each bread slice.
3. Cover one slice with 2 or 3 sliced smoked turkey. Cover the other piece of bread with one cheese slice.
4. Place them on the skillet to toast.
5. Add two tomato slices to the bread with the cheese on it.
6. Once both pieces of bread are toasted, add the red onion mixture to the piece with the turkey..and you can also add some to piece with the cheese also, depending on how much you want.
7. Take the two bread pieces off the skillet and combine to make a sandwich.
8. Serve warm ;)