Potato salad, grapes or fresh figs, and brownies round out this lunch. To make things even easier, use raw onions.
Recipe information
Yield
Makes 4
Ingredients
2 large red onions, cut into 1/3-inch-thick slices
Olive oil
1 cup crumbled Maytag blue cheese
3 tablespoons sour cream
1 tablespoon minced fresh thyme
8 5x3x1/2-inch slices multi-grain bread
8 radicchio leaves
3/4 pound sliced smoked turkey
2 tablespoons Dijon mustard
Preparation
Step 1
Prepare barbecue (medium-high heat) or preheat griddle pan over medium-high heat. Brush onion with olive oil. Grill until brown, about 2 minutes per side. Season with salt and pepper; cool.
Step 2
Mix cheese, sour cream, and thyme in small bowl to blend. Season generously with pepper. Spread cheese mixture over 4 bread slices. Top cheese with grilled onions, radicchio, then turkey. Spread mustard on remaining 4 bread slices; place atop turkey. Press sandwiches lightly to compact. Cut sandwiches in half; wrap each tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.
