Description
Recipe created by Chef Nancy Silverton

Ingredients

• 1/4 cup pure maple syrup (use Grade B syrup, if available, for more flavor)
  
• 1 tablespoon extra-virgin olive oil
  
• 1 tablespoon white wine vinegar
  
• 1 teaspoon salt
  
• 2 cups thinly sliced sweet onion
  
• 8 large slices rye bread
  
• Softened butter
  
• 1/4 cup whole grain mustard or stone ground mustard
  
• 1/4 pound thinly sliced Swiss cheese
  
• 3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted
  
• Northwoods Maple and Mustard turkey breast

Preparation
To make marinated onions: In medium bowl, stir together maple syrup, olive oil, vinegar and salt. Add onion; toss to coat with syrup mixture. Let stand 20 to 30 minutes at room temperature, stirring several times.

To assemble sandwiches: Spread one side of each slice of bread with butter. Place 4 slices buttered-side down. Spread 1 tablespoon mustard over these 4 bread slices; cover with half the cheese. Scatter marinated onions over cheese and top with turkey. Place remaining cheese over turkey and top with remaining bread, buttered-side up. Heat large heavy skillet over medium heat. Add 1 to 2 sandwiches at a time, cover with lid and heat until each bottom side turns golden brown. Turn sandwiches over and continue heating until browned.

Nutrition
no information available

Serves
Makes 4 sandwiches

Variations
no information available