Thin apple slices bring a fresh crunch to these skillet melts, while sharp cheddar holds the filling together. Use a firm apple and slice it thinly so it warms before the bread browns. A little mustard cuts through the richness, and the sandwich is easy to serve with soup, fruit, or a simple side salad.
Serves: 4
Prep: 10 minutes
Cook: 10 minutes
Ingredients
- 8 slices sturdy sourdough or country bread
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 8 ounces sliced cooked turkey
- 1 medium crisp apple, cored and thinly sliced
- 6 ounces sharp cheddar, thinly sliced
- 2 tablespoons softened butter
- 1 cup baby greens, optional
Method
- Stir the mustard and mayonnaise together. Spread the mixture over one side of each bread slice.
- Divide the turkey, apple, and cheddar among four bread slices, layering the cheese next to the bread so it can melt against the crust. Add greens if using, then close each sandwich.
- Spread a thin layer of butter on the outside of each sandwich.
- Heat a large skillet over medium-low heat. Cook two sandwiches at a time for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is crisp and the cheddar has melted.
- Transfer to a board and rest for 1 minute before cutting in half. Lower the heat if the bread browns before the cheese softens.
Variations
Use pear instead of apple, or swap cheddar for provolone. If the turkey is thickly sliced, warm it briefly in the skillet before assembling so the center heats at the same pace as the cheese.
Storage and reheating
These melts are best made just before serving. Keep sliced components refrigerated separately until needed. Reheat a fully cooked sandwich in a covered skillet over low heat, turning once, until warmed through; the bread will be less crisp after storage.
Build a repeatable lunch routine with the work-from-home lunch guide and meal rotation system. Schedule a sandwich day in the Lucru Home meal planner and keep the ingredients with the rest of the week's plan.
