INGREDIENTS
1 cup mayonnaise, divided
1 tbsp Mustapha’s Harissa
⅓ cup (packed) finely chopped freshed mint
2 tbsp fresh lime juice
2 tbsp minced shallot
1 tsp sugar
1 tsp ground cumin
1 1-lb loaf ciabatta bread, ends trimmed, cut crosswise into 6 pieces (each about 5×3 inches), each halved horizontally
12 deli slices Swiss cheese
1 lb Black Forest ham, thinly sliced
6 ¼-inch-thick slices cooked turkey breast
6 tbsp butter
DIRECTIONS
Mix 1/2 cup mayonnaise and Harissa sauce in small bowl.
Mix 1/2 cup mayonnaise, mint, lime juice, minced shallot, sugar and ground cumin in another small bowl.
Spread the Harissa mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice.
Sprinkle turkey with salt and pepper, and spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface.
Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches.
Cut in half and serve. Bon Appetit !
