Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1

Use a cast-iron skillet or even a brick covered with foil to weigh down the sandwiches from the top.

Elizabeth Karmel
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
8 servings (serving size: 1/2 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare butter, remove white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil. Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.

  • To prepare sandwiches, scoop out inside of roll halves, leaving a 1/2-inch shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.

  • Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Repeat procedure with remaining 2 sandwiches. Cut the sandwiches in half diagonally, and serve immediately.

Nutrition Facts

166 calories; calories from fat 24%; fat 4.4g; saturated fat 1.4g; mono fat 1.5g; poly fat 1g; protein 13g; carbohydrates 19.6g; fiber 2.3g; cholesterol 20mg; iron 1.2mg; sodium 776mg; calcium 194mg.
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