Turkey Swiss and Tomato Grilled Sandwich, Revisited

I hadn't made these grilled turkey cheese and tomato melts since March when I first introduced them to you. I like revisiting my old recipes. Usually I've forgotten how good they are! Sometimes I make minor changes if I feel it would improve upon the recipe, but for the most part, I'm really happy with my early work!

3/5/09: The creamy mayo-mustard spread with crunchy diced onion is what sets this sandwich apart from an ordinary turkey and tomato melt. It was quick and comforting as a late-night dinner, served with sweet potato chips and mini dills. It was one of those rare meals where Dustin and I sat in complete silence, concentrating more on gulping down hurried mouthfuls than on conversing with each other. We were hungry, and this sandwich delivered. It is ooey, gooey, buttery grilled cheese bliss!

INGREDIENTS

1/4 cup red onion, chopped
1/2 tsp. dried thyme
2 Tbsp. mayonnaise
1 tsp. Dijon mustard

4 slices whole wheat bread
4 oz. roast turkey breast, thinly sliced
4 slices tomato
salt and pepper, to taste
2 slices Swiss cheese (We love Jarlsberg!)

butter, softened (or you can use olive oil or cooking spray)

DIRECTIONS

1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter on the other side of the slices of bread.

2. Heat a large skillet over medium heat (or a panini press). Place 2 slices of the bread into the skillet with the butter side down. On each slice of bread, layer half of the sliced turkey, then 2 slices of tomato (sprinkled with salt and pepper), and top with a slice of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side. Serve immediately.

Makes 2 sandwiches.

(Adapted from All Recipes)