This hot grilled turkey sandwich is inspired by a local restaurant in the California mountains, made with squaw bread, sauteed teriyaki mushrooms, melted Swiss cheese, sliced tomatoes, garlic mayonnaise and alfalfa sprouts, making it a delicious alternative to the same old turkey sandwich recipes. Feel free to use sourdough bread if you prefer it, but the sweet brown bread offers a distinct flavor that really goes well with the mushrooms.
2slicesSquaw breador Cheesecake Factory's Brown Bread
2slicesturkey
4crimini or button mushrooms
1slicesSwiss cheese
½ouncealfalfa sprouts
3slicestomato
1tablespoongarlic mayonnaise
1/3cupteriyaki saucefor marinating
Instructions
To make garlic mayonnaise, mix 3 cloves of roasted garlic into 1/4 cup mayonnaise.
In a medium saucepan, heat 1 tablespoon butter over medium high heat. Add sliced mushrooms and cook down.
Next, add 1/3 cup teriyaki sauce. Cook down and reduce, then set aside.
Butter the outside of each piece of bread and spread a little garlic mayo on inside.
In a hot pan, saute two slices of turkey with a piece of Swiss cheese in the middle. Turn after about 1 minute, until the cheese melts.
Top bread with the turkey, followed by the sauteed mushrooms, alfalfa sprouts and sliced tomatoes. Place the other slice on top and grill sandwich on both sides until brown. Remove from pan and open. Cut and serve.