Recipes

• 8
  slices Lilydale^® Oven Roasted Turkey Breast Roast
• 2 cups (500 mL)
  shredded coleslaw mix
• 1/4 cup (60 mL)
  light Thousand Island dressing
• 4 tsp (20 mL)
  Dijon mustard
• 8
  slices marble rye bread
• 8
  slices Swiss cheese
• 4
  mini cucumbers, quartered

1. Toss coleslaw mix with dressing; let stand for 5 minutes. Spread mustard over 4 slices of bread. Top each with 2 Lilydale^® Oven Roasted Turkey Breast Roast slices, 2 slices cheese and some coleslaw; cap with remaining bread.
2. Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 3 to 5 minutes or until bread is toasted and cheese is melted. Cut sandwich in half and serve with cucumbers.

If a panini press is unavailable, cook sandwiches in grill pan or cast iron skillet, pressing the sandwich flat with a weight, such as a heavy skillet or brick covered in foil.