READY IN: 1hr 23mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

• BUTTER

• 1⁄2

  head garlic

• 1⁄2

  teaspoon olive oil

• 1⁄2

  tablespoon Dijon mustard

• 3⁄4

  teaspoon butter, softened

• SANDWICHES

• 2

  (3 ounce) hoagie rolls, cut in half lengthwise

• 4

  slices sandwich pickles (sandwich length)

• 1⁄8

  lb thinly sliced smoked turkey

• 1⁄8

  lb thinly sliced turkey ham

• 4

  slices swiss cheese (Jarlsberg is good)

• cooking spray

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DIRECTIONS

• Preheat oven to 350°.
• To make butter:
• Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
• Double this and save the butter to make more sandwiches later!
• To make sandwiches:
• Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
• Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.