Honey Baked Recipe

In a small bowl, combine 2 tablespoons Dijon mustard, 1 tablespoon creamy mustard, 2 tablespoons honey (or maple syrup), 1 tablespoon mayonnaise, 1/2 teaspoon apple cider vinegar and 1 teaspoon hot water. Whisk until smooth and slightly glossy. Season with 1/8 teaspoon salt and a pinch (about 1/16 tsp) black pepper; taste and adjust sweetness or acidity as desired. Set aside.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork until slightly chunky. Add 1 tablespoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper; stir to combine. Keep slightly rustic so it spreads easily on bread.

Lay out 8 slices of bread (or 4 rolls halved). Spread about 1 tablespoon of the prepared honey mustard evenly over one side of each bread slice intended as the top or bottom (approximately 1 tbs per slice).

On the bottom half of each sandwich, spread a generous spoonful (about 1.5 tbs) of the mashed avocado and spread to the edges, leaving a small border to prevent sogginess.

Layer the proteins: divide the 8 oz maple honey turkey evenly among the 4 sandwiches (about 2 oz per sandwich) and place over the avocado. Then divide 6 oz Black Forest ham evenly (about 1.5 oz per sandwich) and layer on top of the turkey.

Top the meat with two slices of Swiss cheese per sandwich (or one per slice of bread), arranging to cover the surface.

Spread a thin layer of the remaining honey mustard on the top slice of bread and close the sandwiches.

If you prefer a warm, slightly toasted sandwich, heat a large skillet or griddle over medium-low heat. Combine 1 tablespoon softened butter with 1 teaspoon olive oil and spread a thin layer on the outside of each sandwich (butter side down when cooking).

Place the sandwiches seam-side down on the skillet. Press gently with a spatula or a weighted press and cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat if the bread browns too quickly.

Remove sandwiches from the pan and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with extra honey mustard on the side for dipping, and optional pickles or a simple green salad.