Description
Port Wine Turkey Club Grilled Cheese Sandwich with “Wine-Cheese Au Jus”
Ingredients
- FOR THE DRESSING:
- 2-½ Tablespoons Port Wine
- 1-½ Tablespoon Mayonnaise
- 1-½ Tablespoon Half-and-half
- 3 Tablespoons Sharp Cheddar Cheese, Grated
- 1 teaspoon Honey
- ½ teaspoons Red Wine Vinegar
- ½ teaspoons Dijon Mustard
- ½ teaspoons Molasses
- 1 pinch Onion Powder
- 1 pinch Garlic Powder
- ⅛ teaspoons Kosher Salt, Plus More To Taste
- Black Pepper To Taste
- FOR THE SANDWICH:
- 4 Tablespoons Butter, Divided
- 4 slices Sourdough Bread (can Substitute Another Sturdy Bread)
- 4 Tablespoons Port Wine Cheese Spread
- 6 slices Provolone Cheese
- 6 slices Deli Turkey Breast – Thinly Sliced
- 4 slices Bacon, Cooked And Cut In Half Crosswise
- 4 slices Tomato
- Salt To Taste
Preparation
1. For the wine and cheese dressing: In the bowl of a food processor, add all the dressing ingredients and process until smooth. Taste and adjust for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
2. For the grilled cheese sandwich: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or non-stick sauté pan) over medium heat. Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes. Transfer bread, toasted side up, onto a clean work surface.
3. Spread 1 tablespoon of the port wine cheese evenly on the toasted side of each piece of bread. Evenly divide, and arrange, 2 slices of provolone, turkey, bacon and tomato on top of 2 pieces of bread. Top with another slice of provolone and remaining 2 pieces of bread, toasted and port wine cheese side facing inward.
4. Reduce heat under the griddle pan to medium low. Melt another 1/3 of the butter. Once melted, add the sandwiches. Cook until golden brown on the bottom, about 5 minutes. Spread the top, un-toasted side of the sandwiches with remaining butter and flip them over. Continue to cook the sandwiches until golden brown, an additional 5 minutes. Serve remaining wine and cheese dressing “au jus” on the side to dip sandwiches into.
Note: Dressing recipe yields 1/2 cup.
