 | | Directions |
- In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt.
- Split rolls or cut desired bread into slices (8).
- Butter the outsides of the bread and lay out of a piece of tin foil or waxed paper.
- Spread the inside of each roll or bread with mustard mixture.
- Layer meats and cheese on bottom halves of rolls or bread.
- Spread a layer of leftover cranberry jelly on top of the meat if desired.
- Add a cheese layer and top with pickles.
- Cover with the top halves of the rolls or bread.
- Place on a hot skillet or pannini press.
- If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (Even a brick wrapped in foil makes a great press.)
- Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side)
- Cut in half and serve warm.
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Prep Time: 10 minutes
Container: small bowl, large skillet or a pannini press
Servings: 4
|  | | Ingredients | | | |
| - | | MUSTARD: |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons yellow mustard |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/2 teaspoon paprika, regular or smoked |
| - | | SANDWICH: |
| - | | 4 hoagie rolls or 8 slices of your favorite bread |
| - | | 6 ounces sliced turkey |
| - | | 6 ounces sliced ham |
| - | | leftover cranberry jelly - optional |
| - | | 8 slices swiss, provolone or cheddar cheese |
| - | | thin dill pickle |
| - | | 1/2 cup soft butter |
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