Grilled sandwich filled with a rich combination of turkey, marinated onions and Swiss cheese. Also a great use for leftover turkey, too.

Northwoods Maple-Mustard Turkey Sandwich

1/4 cup pure maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
2 medium (such as Vidalia) sweet onion, thinly sliced
8 large slices rye bread
1/4 cup spicy brown mustard
1/4 pound (4 ounces) thinly sliced Swiss cheese
3/4 pound (12 ounces) Butterball® Thanksgiving Roasted Oven Roasted Turkey Breast
1/4 cup butter

1. Combine syrup, oil, vinegar and salt until well blended. Add onions. Toss to coat. Cover. Let stand 30 minutes at room temperature to marinate, stirring occasionally. Drain onions; discard marinade.
2. Spread 4 of the bread slices with mustard. Cover with half of the cheese. Top with onions, turkey, remaining cheese and remaining bread slices. Spread outside of sandwiches with butter.
3. Heat large skillet on medium heat. Add 1 to 2 sandwiches at a time. Cover with lid. Cook 4 minutes per side, or until golden brown. Repeat with remaining sandwiches.

Makes 4 servings.

Recipe and photograph provided courtesy of Butterball, LLC.