Honey-Dijon Turkey Cheddar Melts
with Creamy Coleslaw
- Soy
- Wheat
- Eggs
- Milk
Get ready to meet your favorite new turkey and cheese sandwich! You’ll whip up tangy-sweet honey mustard to slather on sourdough bread, layer on turkey and cheddar, griddle in butter until toasty and melty, and serve with creamy coleslaw. It’s everything you love about a lunchtime classic, elevated to perfection by our lunch-loving chefs.
Ingredients
2.5 teaspoon
White Wine Vinegar
8 ounce
Sliced Turkey Breast
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Coleslaw Mix
4 teaspoon
Dijon Mustard
2 slice
Sliced Mild Cheddar Cheese
(Contains: Milk)
Not included in your delivery
½ teaspoon (tsp)
Sugar
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small bowl, combine honey and mustard.
-
Place sourdough slices on a clean work surface. Spread half the sourdough slices with as much honey mustard as you’d like; top with turkey slices. Arrange cheddar slices over turkey. Close sandwiches.
-
Melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium heat. Carefully, add sandwiches; cook, gently, pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side, adding 1 TBSP butter (2 TBSP for 4) when flipping. (For 4, work in batches, wiping out pan between batches and adding more butter as needed.) TIP: Lower heat if melts begin to brown too quickly.
-
Meanwhile, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.
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Halve sandwiches on a diagonal; divide sandwiches and slaw between plates and serve.
