Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half. Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below. Yield: 2 servings Recipe by: COOKING MONDAY TO FRIDAY Posted to MC-Recipe Digest V1 #990 by Meg Antczak
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 2|
|Calories from Fat: 141 (35%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 72mg||22 %|
|Sodium 1404.8mg||48 %|
|Potassium 366.3mg||10 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 35.3g|
|Protein 28.1g||40 %|
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Calories per serving: 405
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