Below is the second recipe that I mentioned in last week’s “Build Your Perfect Sandwich” post. Enjoy!
A Bobby Flay Recipe
Prep Time: 15 Minute(s)
Cook Time: 4 Minute(s)
1/4 cup Hellmann’s or Best Foods Dijonnaise Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann’s or Best Foods Real Mayonnaise
1. Whisk Hellmann’s or Best Foods Dijonnaise Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.
2. Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side-down.
3. Spread 1 tablespoon Hellmann’s or Best Foods Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick* on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil to use as a press.
Notes on Bobby’s techniques from the “Celebration of Sandwiches” event:
–Textures and flavors are important. Really good sandwiches are not easy to make. They take thought.
-Bobby cuts this sandwich in triangles so that the bread becomes part of the sandwich.
-Use softer bread (i.e. white or Italian). If sugar is in the bread, the Cuban sandwich is called “Medianoche”.