It's very important that you get yourself a good quality rye bread from a bakery. It grills up nicely to a golden brown and when you bite into it there is a nice crispy crunch on the outside, but soft and moist on the inside. I also use low fat & low sodium turkey lunch meat along with a low fat cheese. I chose Dusseldorf style mustard, but use your favorite mustard or cheese of your choice if you do not want to try my suggestions. *Be brave and experiment.*I became hooked on Dusseldorf mustard when I spotted it in the international section of my grocery store. The little mug it is in initially caught my attention, but I must admit that I am addicted to it once I tried it.
- Dusseldorf style mustard
- 3 Jarlsburg lite reduced fat cheese slices
- Deitz & Watson lite turkey slices, 40% less sodium & 99% fat free, 6 slices
- Russian or Jewish Rye bread, 4 slices
- Butter or Margarine
You will need a 12 inch nonstick skillet and two 8 inch nonstick skillets. Preheat all 3 skillets over medium heat, meanwhile butter the 4 slices of rye bread just as you would for a grilled cheese, only on one side of the bread. I fold 3 slices of the lunch meat on top of each other and place it in the 8 inch skillet (I fold it to fit the size of the rye bread), repeat with second 8 inch skillet. I do this so the the meat will be hot in the center and the cheese will melt better as well. Flipping only once to heat up both sides of the lunch meat.
Now on on bare side of the last two slices of the rye bread spread the mustard and place into the 12 inch skillet mustard side up and add about 1 1/2 cheese slices to the top, repeat for second sandwich. Now top the cheese with the hot turkey lunch meat, then spread mustard on the bare side of the last two slices of rye bread and place mustard side down on top of the turkey. Grilling until golden brown and flipping only once.