Taking decent pictures of grilled cheese sandwiches is a lot harder than it looks. My proverbial hat is off to the bloggers and food stylists who make it look so easy. There is only one photo for this post because I just could not figure it out. But I really want you to know this sandwich. You need it in your life.The filling of the sandwich is gluten free, which is why I labeled it such. If you can eat whatever you want, use your favorite regular bread. If you are not eating gluten, use your favorite gf bread. I have a local brand that is pretty good. I really like Three Bakers brand, too, but they are hard to find here in Jacksonville.
The advent of fancy deli meats and cheeses is the inspiration for this sandwich. The deli at my local Publix has so many different kinds of meat besides the usual turkey, ham and roast beef. When I saw the Cajun style turkey, I knew I wanted to try it. Oddly enough, I am a spice wimp, so even though I used a chipotle Gouda with the peppered turkey, I added a tomato and a cooling mixture of cream cheese and mayonnaise. Together, they was still a good kick, but it was tempered enough that I loved it.
- 2 Tbsp cream cheese
- 2 Tbsp mayonnaise
- ¼ pound sliced chile cheese like Pepper Jack or Chipotle Gouda, chopped
- 3-4 slices Cajun style deli turkey per sandwich (probably ½ pound)
- 1 beefsteak tomato, sliced
- In a small bowl, combine the cream cheese, mayonnaise and cheese.
- Spread some on each slice of bread.
- Top one slice of bread with tomato and 3-4 slices of turkey.
- Put another cheese covered slice of bread on top of the turkey (cheese side down facing the meat)
- Spread the outer sides of the sandwich with butter.
- Grill in a skillet or griddle on medium heat, 4-5 minutes per side, watching for the cheese mixture to melt and start oozing from the sandwich.
- This is a messy sandwich; just warning you.