Turkey brioche deli sandwich
Apparently, I ate a lot of sandwiches in college. D2 was the main, traditional, all-you-can-eat-but-don’t-get-too-greedy-because-we-don’t-have-trays-anymore dining hall. I started ordering this creation of a sandwich and ordered it once a week at our Thursday chapter dinners. According to the Dining Services website, the spread they use is called bistro sauce. I wasn’t able to find a bottle of it at the grocery store, so I whipped up a version from a recipe I found online. You can use your favorite sandwich toppings; I prefer black olives and tomatoes.
PrintTurkey brioche deli sandwich
Ingredients
- Brioche roll or slices
- Muenster cheese
- Turkey deli meat
- Bistro sauce (1/4 cup mayo + 2 tbsp. horseradish + 2 tbsp. tomato paste)
- Sandwich toppings (lettuce, tomato, etc.)
Instructions
- Slice brioche roll or loaf into two slices.
- Spread bistro sauce on roll.
- Layer cheese, meat, and toppings.
- Toast sandwich lightly on Panini maker, Griddler, or toaster oven.
- Serve with chips or, my personal choice, sweet potato fries.
