Ultimate After The Pool Sandwich

Υλικά

Yields: 1 sandwich

Ingredients:

For the Sandwich:

– 2 slices sourdough bread

– 2 slices provolone cheese

– 1 tbsp butter, softened (for grilling)

– 1–2 tbsp dijonnaise (Dijon + mayo mix)

– 3–4 slices deli turkey

– 3–4 slices deli ham

– 2 slices sharp cheddar cheese

– 2 slices pepper jack cheese

– 2 slices ripe tomato

– Flaky sea salt

– Handful of Doritos (or chips of choice)

For the Relish:

– 1/2 cup finely chopped iceberg lettuce

– 2 tbsp finely chopped red onion

– 2 tbsp finely chopped roasted red peppers

– 1 tbsp chopped pickled jalapeños

– 1 tbsp chopped banana peppers

– 2 tbsp mayo

– 1 tsp red wine vinegar

– 1/2 tsp Italian seasoning

– Pinch of salt and black pepper

Οδηγίες

Instructions:

1. Make the relish:

In a small bowl, mix together the lettuce, red onion, roasted red peppers, jalapeños, banana peppers, mayo, red wine vinegar, Italian seasoning, and a pinch of salt and pepper. Chill while the sandwich is being prepped.

2. Grill the provolone sourdough:

Spread butter on the outsides of your sourdough slices. Sandwich the provolone cheese between the slices (buttered sides out) and grill in a skillet over medium heat until golden and melty—about 2–3 minutes per side.

3. Cheese pull + open-face prep:

Carefully separate the sandwich into two halves and place both halves, cut-side up, on a baking sheet.

4. Stack the bottom half:

Spread a generous layer of dijonnaise on the bottom slice. Layer turkey, ham, cheddar, and pepper jack over top.

5. Broil for meltiness:

Place the open-faced sandwich under the broiler (on a baking sheet) for 1–2 minutes or until the cheese is bubbly and melty.

6. Finish with freshness:

Top the melty side with tomato slices and a sprinkle of flaky sea salt. Spoon on a hefty amount of your chilled relish. Top with a handful of chips.

7. Cap it off:

Place the provolone-grilled sourdough top back on, cheese-side down. Give it a light press and slice in half.