Hot Turkey Sandwiches

I was watching the Food Network a while ago and saw Giada make these sandwiches. I decided to do my own version for a quick Sunday lunch. I served these sandwiches with a small tossed salad topped with cubed mango and it was good enough for a quick meal.

1 cup grated Fontina Cheese

1 Tbsp. butter, softened

1 Tbsp. mustard, Dijon or Grainy

pinch of salt and pepper

4 slices deli sliced turkey

4 slices of wheat bread, top & bottom crusts removed

1. In a small food processor, place grated cheese, butter, mustard, salt and pepper. Pulse until mixture holds together ... it won't be smooth. If you don't have a food processor, mash with a fork. Divide mixture into four portions.

2. Spread each portion onto each of the four slices of bread ... do this gently because the cheese mixture is not smooth and may tear the bread. Fold two slices of turkey onto one slice of bread and then top with the other slice of bread. Push down gently so that cheese spread clings to the turkey slices. Finish making the other sandwich. Slice each sandwich in half.

3. In a large frying pan, add 1 -2 Tbsp. of vegetable oil and heat over medium heat. When oil in pan is hot, place each slice in pan, pressing the top down gently. Cook only until it is golden brown and turn over gently and cook the other side.

4. Remove from pan when both sides are golden brown and cheese in the sandwich is melting slightly or more if you like it that way. There is no need to drain on paper towels, this sandwich is not oily.

5. Serve with a small salad.

Giada used sourdough bread but all I had was wheat bread, which turned out to be perfectly fine.

In my previous life as a reporter, my editor thought it was funny to send me out to do food reviews because he knew I did not cook and I did not eat much of anything in those days. But I learned many things from those chefs and one of which was the right way to cut mangoes ... find the flat side of the mango, slice through the flesh, as close as possible to the seed without cutting into it, then gently cut lines through the flesh to form cubes making sure not to cut through the skin; then turn the mango slice, skinside down so that the cubed flesh pops out; gently run your knife through the bottom of the cubes and there you have your neat little cubed mango.