Ingredients
Equipment
Instructions
- In a small bowl, stir together the mayonnaise and Dijon mustard until well combined.
- Lay the two slices of sourdough bread on a cutting board. Spread the softened butter evenly on one side of each slice. Flip the slices over and spread the Dijon mixture on the un-buttered sides.
- On the Dijon-spread side of one slice of bread, place half of the Gruyère cheese. Top with the sliced turkey, then the remaining cheese. Place the second slice of bread on top, butter-side up.
- Heat a non-stick skillet or pan over medium heat. Carefully place the assembled sandwich in the hot skillet. Grill for 3-5 minutes, until the bottom is golden brown and crispy. Gently press down with a spatula.
- Flip the sandwich and grill for another 3-5 minutes on the other side, until the bread is golden and the cheese is completely melted and gooey. Slice in half and serve immediately.
Notes
Low Heat is Key: Cook the sandwich over medium to medium-low heat to ensure the cheese melts completely by the time the bread is perfectly golden brown. High heat will burn the bread before the inside is hot.
Cheese Placement: Placing cheese on both sides of the turkey helps glue the sandwich together, making it less likely to fall apart when you flip it.
Cheese Placement: Placing cheese on both sides of the turkey helps glue the sandwich together, making it less likely to fall apart when you flip it.
