One-Pan Honey-Dijon Turkey Cheddar Melts
with Creamy Coleslaw
Get ready to meet your favorite new turkey and cheese sandwich! You’ll whip up tangy-sweet honey mustard to slather on sourdough bread, layer on turkey and cheddar, griddle in butter until toasty and melty, and serve with creamy coleslaw. It's everything you love about a lunchtime classic, elevated to perfection by our lunch-loving chefs.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 teaspoon
Honey
4 teaspoon
Dijon Mustard
4 slice
Sourdough Bread
(Contains Soy, Wheat)
8 ounce
Sliced Turkey Breast
2 slice
Sliced Mild Cheddar Cheese
(Contains Milk)
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• In a small bowl, combine honey and mustard.
• Place sourdough slices on a clean work surface. Spread half the sourdough slices with as much honey mustard as you like; top with turkey slices. Arrange cheddar slices over turkey. Close sandwiches.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium heat. Carefully add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side, adding 1 TBSP butter (2 TBSP for 4) when flipping. (For 4, work in batches, wiping out pan between batches and adding more butter as needed.) TIP: Lower heat if sandwiches begin to brown too quickly.
• Meanwhile, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.
• Halve sandwiches on a diagonal; divide sandwiches and coleslaw between plates and serve.