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Combine the first 7 ingredients (cranberries to basil leaves) in a food processor. Purèe on high for one minute, scrape the bowl and process for an additional 30 seconds or until a thick paste has formed. Set aside.

Combine Kona Coast™ Hawaiian Honey Mustard, mayonnaise and drained Mezzetta® Deli-Sliced Golden Greek Peperoncini. Set aside.

Preheat griddle to medium.

Lay a large sheet of wax paper over a work surface. Mix Mezzetta® Extra Virgin Olive Oil with garlic salt. Using a pastry brush spread the oil on one side of each slice of bread.

Place oiled sides down on wax paper. Evenly spread a generous amount of cranberry compote on four slices of bread. Layer with turkey and havarti cheese.

Spread Honey Mustard-mayo on the remaining four slices of bread and place on top the havarti cheese, oil side out.

Griddle on each side until golden and cheese is melted.

Make That Sandwich Contest Honorable Mention Sandwich 2010 Merry Graham-Newhall, CA