Pressed Turkey and Farmhouse Cheddar on Egg Bread

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This pressed turkey and farmhouse cheddar sandwich is a sophisticated take on the classic toastie, using buttery brioche or challah to create a golden, crisp exterior. The combination of smoky turkey and sharp, crumbly Lancashire or Cotswold cheese provides a deeply savoury flavour profile that balances perfectly with a spoonful of sweet fruit chutney or tangy cranberry sauce.

As a high-protein lunch option, this recipe is both satisfying and versatile, making it an excellent choice for a quick midweek meal or a comforting weekend brunch. While it works beautifully in a standard sandwich press, using a waffle iron adds a playful texture that is particularly popular with younger diners. Serve it alongside a fresh green salad for a complete, nutritious meal.

Ingredients for Pressed Turkey and Farmhouse Cheddar on Egg Bread

4 slices brioche loaf, Pullman loaf, or challah
60g farmhouse cheddar, such as Lancashire or Cotswold, sliced or shredded
60g thinly sliced smoked turkey
1 tablespoon unsalted butter, at room temperature
2 tablespoons peach chutney, cranberry sauce, or fruit preserves

How to make Pressed Turkey and Farmhouse Cheddar on Egg Bread

Preheat an electric sandwich press (or waffle iron). Make 2 sandwiches, dividing the cheese and turkey evenly between them. Spread the outside of each sandwich with the butter and cook both on the press or iron. (Or cook the sandwiches in a heavy sauté pan over medium heat, turning once, until the outsides are browned and the cheese has melted.) Serve with the chutney, cranberry sauce, or preserves.

Cut off the crusts and press the sandwiches in a waffle iron for the kid-friendliest of presentations (about 2 minutes). Serve with a fruit spread, such as peach or apricot jam.

Avvertenza

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