Pressed Turkey and Farmhouse Cheddar on Egg Bread

Ingredients for Pressed Turkey and Farmhouse Cheddar on Egg Bread

• 4 slices brioche loaf, Pullman loaf, or challah

• 60g farmhouse cheddar, such as Lancashire or Cotswold, sliced or shredded

• 60g thinly sliced smoked turkey

• 1 tablespoon unsalted butter, at room temperature

• 2 tablespoons peach chutney, cranberry sauce, or fruit preserves

How to make Pressed Turkey and Farmhouse Cheddar on Egg Bread

Preheat an electric sandwich press (or waffle iron). Make 2 sandwiches, dividing the cheese and turkey evenly between them. Spread the outside of each sandwich with the butter and cook both on the press or iron. (Or cook the sandwiches in a heavy sauté pan over medium heat, turning once, until the outsides are browned and the cheese has melted.) Serve with the chutney, cranberry sauce, or preserves.

Cut off the crusts and press the sandwiches in a waffle iron for the kid-friendliest of presentations (about 2 minutes). Serve with a fruit spread, such as peach or apricot jam.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.