Sometimes you just need a good sandwich. The end.
But you don’t want anything too complicated. The key to this sandwich is making a little flavorful schmear. It makes all the difference between eating a plain turkey and swiss and eating a tangy turkey and swiss.
A couple of words of caution and warning. #1 No, you can’t just use yellow mustard. It isn’t the same. You need to get a coarse ground mustard. #2 Make sure that onion is grated or minced super finely. You don’t want a big mouthful of red onion. #3 Get yourself a nice crusty bread. Something with a little chew to it. (I used an asiago bread here, just because I already had a loaf of it.) Don’t go with wonder bread or grocery store french bread. (I’ve also made it with rye or pumpernickel and love that too!)
I love the sliced turkey breast from Costco. It’s thick cut and doesn’t have any preservatives in it. The honey roasted is my fave. But this isn’t as crucial. Get what you like.
A panini press makes beautiful sandwiches, but you cant just as easily make it grilled-cheese-style on a skillet. It will be just as tasty.
Well, that’s about it. Make simple sandwiches for dinner tonight. I know how busy you are.
Recipe Source: Adapted from Allrecipes Tangy Turkey and Swiss