You must be thinking… what makes this turkey melt “reversed”? Well, I have the answer for you and it’s all in the toasting. The trick is, you toast only one side of the bread and put the fillings on top of that toasted goodness. Trust the process, and you’ll thank me later.
- 2 slices of onion sourdough bread
- 2 slices of deli turkey
- 3 slices of deli salami
- 2 slices of sharp cheddar cheese
- 2 slices of beef steak/sandwich tomatoes
- 1 handful of arugula
- 1-2 tbsp garlic aioli
- Set oven to broil. Lay your two slices of bread on a flat, solid cookie sheet and toast in the oven until the tops are golden ~ 3 minutes. Do not flip!
- You must be careful and continuously watch or it will burn!
- Flat, solid cookie sheet tip: not one that has holes or is slated. This is what makes the melt “reversed”.
- Once your slices are toasted on one side, only remove one slice from the sheet and set aside. Keep the other on the sheet, toasty side up.
- Now it’s time to layer your fillings. Start with slathering some aioli on the top of the toasted bread, then add your meats, tomatoes, and lastly add the cheese. Pop back into the oven under the broiler for approximately 3 minutes – until the cheese is melted and the sides of the meat are curled up (you’ll know what I mean when you see it). Remove from oven.
- Put your handful of arugula on top of melted fillings. Slather some more aioli on the toasted side of the second slice. Finally, complete that beautiful, melted, delicious sandwich with the aioli covered slice. Serve it up with your favorite bowl of soup. When you take that first bite, you’ll thank me that the roof of your mouth isn’t greeted with the usual crunchy bread that scrapes your mouth!