Ingredients
1/4 cup mayonnaise
2 teaspoons yellow mustard
4 challah or brioche rolls, split
1/2 pound oven-roasted turkey, sliced
8 sandwich dill-pickle slices
1 jalapeno, thinly sliced (1/4 cup)
8 slices prosciutto (4 ounces)
4 slices Swiss cheese (3 ounces)
Softened unsalted butter, for brushing
Plantain chips, for serving
Preparation
Stir together mayonnaise and mustard; spread mixture evenly over split sides of rolls. Divide turkey, pickles, jalapeno, prosciutto, and cheese evenly among rolls. Close sandwiches and brush tops with butter.
Working in two batches, if necessary, place sandwiches in a nonstick skillet, buttered-sides down. Brush other sides with butter. Top with parchment-lined foil; weigh down with a heavy skillet and cook over medium-low heat until bottoms are crisp and browned, 2 to 3 minutes. Flip and continue cooking, weighted, until cheese melts and bread is crisp, 2 to 3 minutes. Serve immediately with plantain chips.
