I love a good sandwich. For me, they’re an indulgence. I know that this sounds weird, but as someone who has practiced intermittent fasting for years, lunch is invariably the meal I opt to skip. I’m usually so busy during the day that I don’t even think about it. So when I do have lunch or brunch, it has to be really good. These Turkey & Gruyere Melts are one of my favorite ways to eat a sandwich. So many of my favorite flavors, all here. And they are so elegant, just perfect for a fancy lunch or brunch.
Crusty sourdough bread, sliced thick and slathered with tangy Dijon mustard and topped with sweet, smoky turkey and melty aged Gruyere… and that’s before you even get to the perfectly poached egg on top. I seriously love this sandwich. And since we are eating it with a knife and fork, why not add some greens for color and nutrients. They’re dressed with a simple vinaigrette that comes together in just a few seconds.
I like to use thinly sliced honey turkey from the deli for these Turkey & Gruyere Melts, but smoked turkey is also really delicious too. Or ham. Whatever you like best, as long as you’ve got a little bit of sweetness or smoke to the meat. If Gruyere is too intense, swap in regular Swiss cheese. You really can’t go wrong.
I’ve made these Turkey & Gruyere Melts for everything from a springtime lunch with my girlfriends to a light dinner for the kids. They just work. In fact, they’ve made The Prince a fan of mustard! (Of course I didn’t mention that they have mustard, you just have to sneak these things in when you can). These sammies pair deliciously with a wheat beer or glass of buttery Chardonnay – you know, since we’re being fancy. Enjoy!
For the Sandwiches
- 4 thick slices of sourdough bread
- 3/4 lb honey or smoked turkey, thinly sliced
- 2 cups aged Gruyere cheese, grated
- 4 Tbsp. Dijon mustard, divided
- 4 Tbsp. EVOO, divided
- 4 eggs
For the Greens
- 5 oz. bag of spring mix
- 3 Tbsp. EVOO
- 3 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1 Tbsp. Dijon mustard
Make the vinaigrette: Whisk together the vinegar, honey and mustard. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste. Toss lightly with the spring mix. Divide among 4 serving dishes.
Set oven to broil. Place sourdough slices on an ungreased baking sheet and brush them with olive oil. Broil for 1-2 minutes, until toasted. Remove from oven. Spread the sourdough slices with 1 Tbsp. of Dijon mustard each, then top with turkey and grated cheese.
Set a large frying pan filled with 2 inches of water over medium-high heat. Once the water starts to simmer (small bubbles), carefully crack the eggs into the water. Reduce heat to medium and allow to poach for 5 minutes and then remove from heat.
Meanwhile, place the baking sheet back into the oven for another 2-3 minutes, until cheese is bubbly and slightly browned. Remove from oven and place each sandwich on a bed of the greens. Using a slotted spoon, carefully remove each egg from the water, allowing any water to drip off. Place one egg onto each sandwich. Season with salt and pepper.