Achieving a great deli-style sandwich at home is easy even without a café style sandwich press. They can be made in a simple frying pan but as I am a sucker for aesthetics I love to make them in my Staub grill pan so I can achieve those fashionable grill lines.
Although the grill lines don’t change the flavour, I do think we eat with our eyes first and how food is presented can make a huge difference.
There's just something so appetising about char grill lines on meat and food
I have had the Staub grill pan for a while now and although it took a little time to get used to it I now consider it one of my favourite pans. In fact the more times I cook with it the better it is. I use it every week and love cooking a range of dishes from kebabs, to grilled chicken, steak, tuna steaks and of course these delicious grilled sandwiches.
The key to using the Staub Grill pan is ensuring you preheat it properly. Staub recommends that you pre-heat gradually, starting at 1/3 of the heat source for around 3-5 minutes and then increasing the heat to maximum for at least 3 minutes. I find that this works perfectly for everything I cook.
Once the pan is heated you can reduce the heat to low, saving on energy. Enameled cast iron is a strong material and retains heat better than any other material and the equal distribution of heat eliminates hot spots.
To clean your pan make sure you allow It to cool down and then wash it in warm water with a little washing up liquid. Never use any scouring agents or abrasive sponges to clean and make sure the pan is completely dry before storing. If you take good care of your pan it should last longer than any other item in your kitchen.
To view the range of Staub cast iron grill pans, casseroles and cookware made in France, click here.
Deli Style Sandwich Recipe
Ingredients
1/2 avocado, peeled and seeded
1 tsp freshly squeezed lime juice
1 tbsp Mayonaise
1/2 tsp smoked paprika
1 Turkish bread roll (or bread of choice)
4 thin slices of cheddar cheese
4 slices of good quality turkey breast
1 tomato, sliced
Instructions
- Preheat the Staub grill pan at 1/3 of the heat source for 3 minutes then increase to a maximum heat source for 3-5 mins.
- As the pan is preheating……
- In a small bowl, mash the avocado with the lime juice and season to taste.
- In a separate bowl add the smoked paprika to the mayonnaise and stir until combined
- If not already pre-sliced, slice the roll down the center lengthways (Turn knife on its side and glide the knife through the center of the roll)
- Spread a thin layer of the mayonnaise mixture on the outside of both halves. Then spread the remaining mixture in the inside of both sides.
- Top the bread with the sandwich ingredients in the following order: 2 slices of cheese, 2 slices of turkey, mashed avocado, sliced tomato, 2 more slices of turkey and the final two slices of cheese. Top with the other half of the bread.
- Turn the heat down on the grill pan to low and place the sandwich onto the pan. I like to put it on a diagonal to achieve diagonal lines. Press down on the sandwich firmly for a couple of seconds and then leave until the cheese starts to melt on the bottom. Flip and cook until hot and the cheese has melted.
- Slice in half and enjoy straight away.
Sandwich tips
- The type of bread you use is up to you. However, make sure the bread is fresh and at room temperature. This will stop the bread browning too quickly when heating.
- You can easily alter the sandwich fillings to suit taste. The key is to build a sandwich in mirrored layers. Keep the cheese at the top and bottom so the cheese melts quicker and the whole sandwich gets enveloped in the cheese from both sides.
About the Author:
Amy is the recipe developer, photographer and voice behind the blog Healthy Little Foodies. She has a BSc(Hons) Food Science and Marketing and has, in the past, worked as a food development technologist, developing products for the UK's leading supermarkets. She now lives in Sydney and is a Mum to two young boys age 5 & 2.
