Ingredients
1
(10 to 12-inch) loaf Italian bread
1/3
cup chive and onion cream cheese spread (from 8-oz. container)
6
(1-oz.) slices Cheddar cheese, each cut in half
3/4
lb. shaved cooked turkey (from deli)
4
medium Italian plum tomatoes, each cut into 3 lengthwise slices
Preparation
Heat gas or charcoal grill. Cut six 15x12-inch sheets of nonstick foil. (DO NOT USE REGULAR FOIL.) Cut off rounded ends from loaf of bread. Cut loaf crosswise into 12 slices, each about 3/4-inch thick. Spread one side of each slice of bread with rounded teaspoon cream cheese.
For each sandwich, top 1 bread slice, cream cheese side up, with half slice of cheese, 1/6 of the turkey, 2 tomato slices, remaining half slice of cheese and second bread slice, cream cheese side down. Place sandwich on 1 foil sheet; wrap securely using double-fold seals, allowing room for heat expansion.
When grill is heated, place foil-wrapped sandwiches on gas grill over low heat or on charcoal grill 4 to 6 inches from low coals. Cover grill; cook 10 to 12 minutes or until cheese is melted and sandwiches are thoroughly heated, turning sandwiches over every 2 minutes. To serve, open wrapped sandwiches carefully to allow steam to escape.
