Grilled Sage Cheddar & Turkey Sandwich

By á-4922

Ingredients

• 2 celery ribs, sliced 1/8-inch thick
• 1 leek (white part only)
• 5 tablespoons unsalted butter, softened, divided
• Salt and freshly ground pepper to taste
• 6 ounces white cheddar cheese, shredded (or use Bravo Farms sage cheddar cheese)
• 2 tablespoons chopped fresh sage
• 8 slices favorite bread such as a French or sourdough, cut 1/2-inch thick
• 1/2 pound roasted turkey, coarsely shredded
• 8 fresh sage leaves, optional

Preparation

Step 1

Peel the celery and cut off the large white end. Slice the green part across (width-wise) into 1/8-inch thick slices. Cut the leek in half lengthwise, retaining the light green and white parts. Cut into 2-inch-long pieces, then into matchstick-size strips. Wash the leek strips thoroughly.

In a small pan over medium-low heat, melt 3 tablespoons of the butter. Add the celery and season with salt and freshly ground black pepper. Cover the pan and cook about 3 minutes until the celery is slightly tender. Add the leeks to the celery, stir well and cover. Continue to cook until both are tender without coloring.

Place the white cheddar cheese in a bowl and mix in the sage.

To assemble the sandwich: Lightly butter one side of each slice of bread. Place half of the bread slices buttered side down and evenly spread 1 ounce (or more as desired) of the cheese, then layer some shredded turkey on top of the cheese and add some of the celery mixture. Top with about 1 ounce more cheddar on top of the turkey. Top with another slice of the bread with the butter side up. Place 2 sage leaves, if using, on top of the slice of bread before grilling.

Grill the sandwiches in a moderately hot skillet or panini grill for 4-5 minutes until the bread is golden brown and the cheese has melted. If working in a skillet, turn sandwiches over halfway through grilling. Cut the sandwiches in half on the diagonal and serve hot.