Alabama Grilled Club Sandwich

1/2 lb. thinly sliced honey cured ham
1/2 lb. thinly sliced turkey breast
1/4 c. coarse ground mustard
2 1/2 tsp. honey
1/4 tsp. rubbed sage
1 egg
1/3 c. milk
4 lg. rectangular whole wheat rolls (5 1/2″ x 3″ x 2″)
3/4 c. finely chopped walnuts
3 tbsp. melted butter, divided
4 lettuce leaves
4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cheddar cheese
A French loaf cut into 5 1/2″ lengths may be substituted for the rolls.

Divide ham and turkey into 4 equal portions; cover and set aside. Stir together mustard, honey and sage. Beat 1 tablespoon mustard mixture, egg and milk in shallow container until well blended.

Slice rolls lengthwise into thirds. Spread remaining mustard mixture on cut side of roll tops and bottoms (do not spread on middle layers). Dip middle layers into egg mixture; coat each side with walnuts, pressing nuts lightly into bread. Heat large griddle over medium high heat. Brush griddle with 1 tablespoon oil (butter). Arrange middle roll layers on griddle. Grill, turning once, until golden brown; keep warm in low oven. Brush griddle with additional 1 tablespoon butter. Grill roll tops, mustard side down, until golden; keep warm. Grill bottoms in same way.

Top each roll bottom with lettuce, ham, Swiss cheese, middle roll layers, turkey and cheddar cheese. Cover with roll tops. To serve, cut into halves diagonally.

Yield: 4 sandwiches, 5 half sandwiches.

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