Mediterranean Turkey Melt Recipe
Grilled Turkey & Seasoned Grilled Tomato, Spinach, House Pickled Red Onions & Havarti Dill Cheese on a Grilled Baguette Served Tzatziki Sauce, with French Fries, Pickle and Slaw
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Ingredients
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Sandwich - bread & spreads
Protein & cheese
Vegetables & toppings
Sides
Seasoning & finishing
Method
Pickled red onions
- 1
Quick-pickle onions
Thinly slice 1 red onion into rings. In a small saucepan combine 1 cup white wine vinegar, 1 cup water, 2 tsp sugar and 1 tsp kosher salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat. Place the sliced onions into a heatproof jar or bowl and pour the hot brine over them, pressing the onions down so they are submerged. Let cool to room temperature (~30 minutes) then refrigerate for at least 30 minutes (best 1–2 hours) before using. Reserve pickling liquid for up to 2 weeks refrigerated.
Tomatoes & spinach
- 2
Season and grill tomatoes
Slice the 2 medium tomatoes into 1/2-inch thick rounds. Brush both sides lightly with 1 tbs olive oil, then season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper (from the listed pepper), and 1 tsp dried oregano. Heat a grill pan or skillet over medium-high heat until hot. Grill tomato slices 1–2 minutes per side until grill marks appear and tomatoes are slightly softened but hold their shape. Transfer to a plate.
- 3
Dress spinach
In a small bowl toss 2 cups baby spinach with 1 tbs extra virgin olive oil and 1 tsp lemon juice, pinch of salt and a few grinds of black pepper. Set aside.
Baguette and assembly prep
- 4
Prepare baguette
Preheat a grill pan or outdoor grill to medium-high. Slice the baguette lengthwise to create top and bottom halves. Brush the cut sides lightly with the softened butter and a little olive oil (about 1 tbs combined). Place cut sides down on the hot grill and grill 1–2 minutes until golden and crisp. Remove from heat and keep warm.
- 5
Prepare turkey & cheese
If turkey slices are cold from refrigeration, warm them briefly in a skillet over medium heat with a light brush of olive oil (about 1 tbs) for 1–2 minutes per side until just warmed through. Arrange warmed turkey evenly on the bottom half of the grilled baguette, overlapping slices to cover surface. Top turkey with 6 oz sliced Havarti dill cheese in an even layer.
Finish sandwich
- 6
- 7
Melt and close
Place the assembled open sandwich (bottom half with toppings) back onto the grill pan over low heat, cover with a lid or a sheet pan to trap heat, and warm 2–3 minutes until cheese is soft and slightly melted but bread does not burn. Alternatively, place in a 350°F (175°C) oven for 3–5 minutes. Remove from heat and spread tzatziki sauce on the top half of the baguette (about 1/2 cup). Close the sandwich and press gently. Slice into 2–4 portions.
Sides
- 8
Cook fries
Cook 1 lb French fries according to package directions or your preferred method: oven-bake at 425°F (220°C) for 18–25 minutes turning halfway, or deep-fry at 350°F (175°C) until golden and crisp, about 3–5 minutes. Season fries with salt immediately after cooking.
- 9
Plate and serve
Serve sandwich slices with a portion of fries, a pickle spear, and 2 cups coleslaw on the side. Offer extra tzatziki for dipping. Garnish with an additional grind of black pepper if desired.
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