One of the best things working from home has afforded me is getting to make myself real lunch food in my own kitchen. This sandwich is my lunchtime staple, and I’ve made it a variety of ways just using what was on hand in my house so feel free to make substitutions.
- Lay two slices of onion dill rye bread out on your foil-lined baking pan.
- Brush one side of each (the outward facing side) with olive oil. I use a garlic infused oil
- Layer a few generous slices of sun dried tomato turkey breast on one piece.
- Add two slices of prosciutto on top of the turkey.
- Grate 4-5 tablespoons of gruyere over top of the prosciutto, and season with pepper.
- Spread sweet hot mustard on the second piece of bread, and press it down on the gruyere (this makes everything stick together when it melts.)
- Grate about 3 more table spoons of gruyere on top of the sandwich, and season with more pepper.
- Bake on a foil lined pan at 375 degrees for 13 minutes.
You could easily make this sandwich in a panini maker or with a grill press, I choose not to because the prosciutto gets crispy in the oven. I’ve also used chicken and multi-grain bread. But the gruyere and the mustard really help give the sandwich a nutty flavor, so I recommend sticking with the swiss family of cheeses if possible. I also substituted sopressata for the prosciutto once, and it doesn’t really crisp up the way the prosciutto will. Enjoy!