Grilled Muenster with Turkey, Tomato, and Thyme Spread

Grilled Muenster with Turkey, Tomato, and Thyme Spread | Very Culinary

by Amy Flanigan on April 8, 2009 · 12 comments

Seems like everything gets it’s “own month” dedication these days. And apparently the grilled cheese sandwich takes center stage for April. That’s right, April is National Grilled Cheese Month. Who knew? Not I, obviously. Or I wouldn’t have posted my Grilled Fontina with Grapes on Ciabatta and Goat Cheese with Chocolate in March.

But I never run out of grilled cheese recipes to showcase. This one, brought to you from Cooking Light, is Paul’s favorite.

Grilled Muenster with Turkey, Tomato, and Thyme Spread | Very Culinary

I’ve made it several times and he always says, “This is the absolute best grilled cheese sandwich I have ever had.” And actually, he’s right.

Psst…the secret is actually in the thyme spread.

Grilled Muenster with Turkey, Tomato, and Thyme Spread
Makes 2 sandwiches
Prep time: 15 minutes
Cook time: 6 minutes

Ingredients
• 1 tablespoon minced red onion
• 3 tablespoons fat-free sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 4 teaspoons butter, softened
• 4 slices sourdough bread
• 6 (1-ounce) slices fat-free, honey-roasted smoked turkey breast
• 4 (1/2-inch-thick) slices tomato
• 2 (1/2-ounce) slices Muenster cheese

Directions
Combine the first 4 ingredients in a bowl. Spread 1 teaspoon butter on one side of each bread slice. Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).

Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.

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Leave a Comment

{ 12 comments… read them below or add one }

r_rouland@yahoo.com December 1, 2013 at 8:07 pm

Looks delish

Reply

Jen September 12, 2013 at 9:22 am

How can I not remember this sandwich. Harumph. Printing now.

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Jay April 9, 2009 at 8:25 pm

Healthy Tip #1: Using a Panini press to dry grill the sandwich instead of butter in a fry pan not only saves you from a few of those pesky fat calories, but lets the wonderful flavors of the sandwich ingredients speak for themselves.

Reply

Carol April 9, 2009 at 2:50 pm

If only I had all the ingredients in my kitchen, this would have been today’s lunch! I love everything that is in that sandwich.

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Melissa April 9, 2009 at 12:08 pm

That looks soooo good to me right now. I love melted cheese with turkey or ham or both. Come on, lunch time!!

Also, if you’re interested:

http://paninihappy.com/enter-the-grilled-cheese-pageant/

I have no vested interest in it, I just thought of it with your post.

Reply

Ethan April 9, 2009 at 10:21 am

Yum! If only we had sour dough, muenster, and turkey in the house. I foresee a trip to the market in about an hour.

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Mike April 9, 2009 at 8:03 am

If one were to eat a soup with this sandwich, what soup would one choose? Chicken noodle? NE clam chowder? Tomato?

Reply

Cathy April 9, 2009 at 9:49 am

I want this for lunch!

Reply

Amy April 9, 2009 at 8:22 am

I served it with a roasted red pepper tomato bisque. YUMMY.

Reply

Scott April 9, 2009 at 7:38 am

I know what I’m having for lunch today.

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Paul April 9, 2009 at 7:14 am

This is one of those sandwiches where you have two of them before you realize you were stuffed after eating the first; where you eye the plates of others, wondering if they’re going to finish theirs. Man, do I love this sandwich.

I’m working hard to get Amy to make May Steak and Turkey Burger month. And I’m hoping June will be Bacon and Cheese month in our house.

Reply

Cheryl April 9, 2009 at 6:52 am

April. Grilled Cheese month. Of course. Well, at least this is a celebration I’m more than happy to participate in. Now how do I score tickets to the show in LA? Hmmm.

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