Thursday, August 23, 2012

Sloppy Janes - Pressed Sandwich Recipe

Well after that Artisan Bread post last night, I wanted to see how the bread would grill up, so when The Hero requested Sloppy Janes, a sandwich favorite around here, I thought it was a brilliant idea and got right to work. We first had a Sloppy Jane at the Tilted Kilt, but TK is very far from where we live in the city, and if I'm going to drive 30 minutes for a dinner joint, I'm going to choose one that's a. not a chain, b. a bit classier. (sorry, TK, but you're not serving much class. Fun place, though, I'll give you that! And good pub chips.) So anyway, we've taken to making them at home. I've toyed with our version of the recipe a bit, but always was just a touch unhappy with the result, until last night! They were absolutely perfect. I think part of the reason was that I didn't make a traditional coleslaw to put on them, I grilled the carrots and cabbage into the sandwich fresh, and let the dressing do a little impromptu pickling while it was grilling up. The taste, texture, and flavor combo was divine. So anyway, if you're looking to spice up your grilled sandwich go tos, this is your post:

Sloppy Janes
  • Smoked Turkey Breast (preferably the whole breast, to be shaved or sliced by you at home, it's more flavorful and moist that way, and way healthier, we like Koch's Brand Smoked Turkey.) 
  • Cabbage, sliced very thin
  • Carrots, grated
  • Swiss Cheese (though I've used Jack and Cheddar and been happy with either of those too!)
  • Thousand Island Dressing
  • A good crusty bread that caramelizes well when grilled up. The Artisan Bread recipe worked fantastically for us! 
  • A press grill, pannini press, George Foreman, waffle iron, or skillet and weight, like a bacon weight
Shave up your turkey, the thinner, the better, and slice your cheese thickly. Layer your sandwich like this:

a modest smear of Thousand Island

Pop it just like this into the hot press (or skillet on medium/medium low) and really press it down to compress the ingredients. You want the cheese to melt slowly so the veggies cook just a bit and the bread has time to caramelize without any oil or butter!! That's not a health request, that's to make sure your sandwich stays together, so follow it! Flip your sandwich halfway through, and give it a half rotation to make sure it cooks evenly. This way the dressing is on top for the last part of the cook time, and it isn't making your bottom bread soggy. When it's grilled to perfection and the cheese is super melty, remove to a cutting board and let it rest before slicing in half to serve. We like it with sweet potato fries or a hearty soup, last night we had pan fried sweet potatoes with a maple and allspice glaze. :) Goes great with a summery beer as well, now that I'm thinking about it, I'm a bit sad we didn't have any Marzen last night, that would have been a good compliment.

Enjoy! :)

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