Grilled Smoked Turkey, Taleggio, Gorgonzola, and Apple Sandwich

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“Little bit savory, little bit sweet”

Ingredients Nutrition

  • 4 ciabatta rolls (rolls should be soft) or 4 Italian rolls (rolls should be soft) or 4 French rolls (rolls should be soft)
  • 6 ounces gorgonzola, thinly sliced (or coarsely crumbled)
  • 8 ounces smoked turkey, thinly sliced
  • 1 medium crisp apple, cored, unpeeled, and very thinly sliced
  • 6 ounces taleggio or 6 ounces teleme cheese or 6 ounces monterey jack cheese, cut into slices
  • olive oil, for brushing bread


  1. Slice each roll in half horizontally, leaving 1 side connected if possible.
  2. Open up the 4 rolls; on 1 side layer the gorgonzola, smoked turkey, and sliced apple.
  3. Top with Taleggio and close the sandwiches up tightly, pressing firmly to close.
  4. Brush the sandwiches, top and bottom, with olive oil; then heat a heavy nonstick skillet over med-high heat.
  5. Place the sandwiches in the hot pan and decrease heat at once to very low.
  6. Weight the sandwiches down on top (I use another heavy pan).
  7. Cook until they are golden brown and toasted, then turn over and lightly brown the second side; check every so often to make sure the bread is not burning.
  8. Both sides should be crisp and the cheese should be melted; serve immediately.

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