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Season to Taste

San Francisco is famous for sourdough bread, but a trip to California won’t be necessary to whip up my Nob Hill sandwich, nor will a dash to the nearest specialty store to buy a Panini machine be required! If you own a skillet you are well equipped to dazzle your family with this sizzling weeknight meal. Think of it as just another, “San Francisco Treat.”

Nob Hill Sandwich

8 slices sourdough bread, slice about 3/4 inch thick

2 Tbsp. softened butter

1 pound shaved or thinly sliced deli turkey

8 slices of bacon, crisply cooked and broken in half ( or use turkey bacon if you so desire)

1 large tomato, sliced

4 slices of Colby-Monterey Jack cheese

1 med. avocado, pitted, peeled and mashed

¼ cup Ranch dressing

Combine the Ranch dressing with the mashed avocado and set to the side. Spread butter on the bread and then turn it upside down on a piece of waxed paper. Top with the turkey, bacon, tomato, cheese and dressing. Butter the remaining four slices. Transfer the prepared sandwiches, buttered side down, to your heavy skillet or Panini pan (use a large spatula) and then place the second slice of bread on top/butter side up. Cover and cook them over med-low heat, turning once, until the bread is golden brown and crisp and the cheese is all melted and gooey.

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