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The Honolulu Advertiser
Posted on: Wednesday, January 25, 2006

Party with hunkin' big grilled sandwiches

Associated Press

A smoked turkey reuben has a layer of apple slices, for a hearty sandwich that goes with a Super Bowl game and a bowl of soup.

Photos by CHARLES SCHILLER | Ladies' Home Journal

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A grilled bacon sandwich, with cheddar and hot pepper jelly, takes only a few minutes under a broiler.

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Suggestion for cooks with hungry folk to feed when they're watching the Super Bowl or being otherwise entertained: Once you have the ingredients lined up, you can easily serve up repeat orders of hearty grilled or toasted sandwiches.

Sandwich in one hand, maybe a mug of soup in the other, no one will miss a move.

The cook won't be left out either: These two recipes take about 30 minutes and 15 minutes respectively, start to finish, less if you do a bit of advance preparation.

They are creations of food and entertaining director Lori Powell, included in a feature that suggests pairings of soup and sandwiches, in the February issue of Ladies Home Journal. Split pea, mushroom or onion soup, or a shrimp and corn chowder can be warmed up on the stovetop.

Kitchen cue: For this smoked turkey reuben, if you don't own a panini machine, use a grill pan and press the sandwich down with a sturdy spatula.


  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon dijon mustard
  • salt and pepper to taste
  • 8 slices pumpernickel bread
  • 1 Granny Smith apple, cored and thinly sliced
  • 1/2 pound sliced smoked turkey
  • 1 cup drained sauerkraut
  • 6 ounces thinly sliced Gruyere or Jarlsberg cheese

    Whisk together mayonnaise, ketchup, shallot, relish and mustard in a bowl; season with salt and pepper. Spread mayonnaise mixture on one side of each bread slice. Layer apple and turkey slices on half of bread, mayonnaise side up. Top with sauerkraut, cheese and remaining bread, mayonnaise side down.

    Preheat a panini machine until hot and grill sandwiches, in batches, until cheese melts and bread is golden brown.

    Makes 4 servings.

  • Per serving: 645 calories, 39.5 g total fat (12.5 g saturated), 1,613 mg sodium, 44 g carbohydrates, 93 mg cholesterol, 30 g protein, 5 g fiber

    Kitchen cue: If you can't find hot pepper jelly for the following grilled sandwich, try red pepper jelly or mango chutney.


  • 4 slices whole-grain or sourdough bread, toasted
  • 8 tablespoons hot pepper jelly
  • 6 ounces sliced sharp cheddar
  • 1/2 pound sliced bacon, cooked

    Preheat broiler.

    Spread one side of each bread slice with pepper jelly, then evenly top with cheddar and bacon. Transfer bread to a cookie sheet and broil just until cheese melts. Cut in half and serve warm.

    Makes 4 servings.

  • Per serving: 505 calories, 24 g total fat (12 g saturated), 803 mg sodium, 51 g carbohydrates, 58 mg cholesterol, 21 g protein, 4 g fiber