Fruit and cheese are a perfect match. Chutney and turkey are a perfect match. For a perfect grilled cheese concept, we added cherry chutney to a Fontina and turkey sandwich.
Gourmet Grilled Cheese Sandwich Recipes
Part IV: Grilled Cheese & Turkey Recipes
Next to ham and cheese, turkey and cheese is the most popular meat combination. Can you make grilled cheese sandwiches with other meats? Absolutely! Think of roast beef and horseradish Cheddar, lamb with goat cheese, chicken with jalapeño or habañero-flavored cheese or roast pork loin with cranberry Cheddar. Mix and match until you find your favorites. Read our article on flavored cheese for more ideas.
Grilled Turkey & Fontina Sandwich
An easy-to-make, homemade cherry chutney takes this sandwich to sweet heights.
Makes 4 servings.
- 1 tablespoon olive oil
- 1/4 cup red onion, chopped
- 1/4 cup apple cider vinegar
- 1 cup dried cherries, coarsely
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried tarragon leaves
- 1-1/2 tablespoons honey
- 1 cup water
Read our review of Chukar Cherries dried cherries.
- 8 slices hearty bread
- 1/2 cup (1 stick) butter, room
- 16 slices of Fontina cheese
- 1 pound smoked turkey, shaved
- 1 Granny Smith apple, sliced thin
Dried cherries give fun and dimension to a
turkey and Fontina sandwich.
To prepare chutney, heat oil in a nonstick skillet over medium heat.
Sauté onions until they begin to brown.
Deglaze pan with vinegar. Add cherries, salt, tarragon, honey and water, and simmer for 20 to 25 minutes. Cool.
To prepare the sandwiches, butter one side of each slice of bread. Place four slices of bread, buttered side down, in a large, non-stick pan or griddle on medium heat.
Top each with Fontina cheese, turkey, sliced apple and 1 tablespoon of chutney.
Top with remaining four slices of bread, buttered side out.
Grill each side until golden brown and cheese is melted.
Hot Turkey Dijon Sandwiches
Dijon mustard and fresh tarragon spark up this recipe. Whole wheat bread provides two of your three daily servings of whole grains. If you have access to fancier breads, use multigrain varieties for more texture and flavor. (Not all multigrain breads are made from whole grains. Read more about whole grains.)
Makes 2 servings.
- 1-1/2 tablespoons Dijon-style
- 1-1/2 tablespoons regular or low-
- 1/4 to 1/2 teaspoon tarragon
- 4 slices whole wheat bread
- 4 ounces sliced Swiss or Baby Swiss
- 4 ounces sliced turkey or chicken
- 1-1/2 tablespoons butter
You can fine a variety of imported Dijon
mustards at your specialty food store. The one
above is available on Amazon.com.
- In a small bowl, mix mustard, mayonnaise and tarragon.
- Spread on bread slices, dividing equally.
- For each sandwich, top one of the bread slices with half the cheese and turkey.
- Cover with another bread slice. Melt butter in large non-stick skillet.
- Add sandwiches. Cook over medium heat until bread is toasted and cheese is melted, 3 to 4 minutes on each side.
- Serve hot.
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