Fontina Cheese & Ovengold Turkey Entree

    Hi. I'm back. I've been ill. I caught a wretched cold from my aunt. Still, I courageously forged my way into the kitchen to try a new recipe. And that recipe comes from a non-vintage booklet. I have them all mixed together so sometimes that's what I pull out. This time it is "Classic Recipes" put out by Boar's Head Brand meats and cheeses in 2004.
    The first time I came across the Boar's Head brand was when I was reading a cooking magazine's recommendations for the best bacon. Boar's head was at the top of the list. I signed up for their emails and they sent me a keychain. Maybe that's where I got the cookbook too, I'm not sure.
    Here's a little history about the Boar's Head brand:
"When Frank Brunckhorst founded Boar's Head in 1905 he had a very simple idea: to make the finest meats possible. Nothing less. There would be no compromising of quality in the name of efficiency; there would be no ingredients that would  be 'almost as good'. And if it cost more to produce meats of this caliber, then so be it."
"The world has changed since then. Manufacturers  believe that people will accept less, so they are content to offer less. But Boar's Head has not changed. To this day Boar's Head will never use extenders, will never use by-products, will never use artificial colors or artificial flavors. Though these practices may be up to government standards, they are not up to those of Boar's Head."
    Bravo, Boar's Head! That said, I am sorry to say I had to use a different brand. I asked for Boar's Head at the Giant Eagle deli, but they only carried Deitz & Watson. To be fair, the Deitz and Watson turkey was of a good quality.

        Fontina Cheese & Ovengold Turkey Entree

1 tbs. butter                       1/2 lb. Boar's Head

1 large portobello                      Ovengold Roast Breast

    mushroom, sliced into            of Turkey, sliced 1/8" thick

    1/4" slices                      2 tbs. chopped sun dried

2 tbs. Chardonnay wine              tomatoes marinated in

1/4 cup chicken broth                 olive oil

1 tbs. of all purpose flour     1/2 lb. Boar's Head Fontina

                                               Cheese

                                        dash ground nutmeg

Preheat oven to 350 degrees. Place a lg. oven proof skillet on top of stove and melt butter over medium heat. Add the mushrooms and saute until tender. Drain the mushrooms using a slotted spoon and set aside. Add wine and chicken broth to the pan juices. Bring to simmer, then add flour to thicken sauce. Remove skillet from the stove, and place Ovengold Turkey in a layer at the bottom of the skillet. Top turkey with sun dried tomatoes, spreading evenly. Next, spread with the sauteed mushrooms, then finish with the Fontina Cheese. Sprinkle nutmeg lightly over the cheese, and place skillet into preheated oven. Cook until heated through and the cheese has become bubbly. Cut into 4 portions and serve hot.

    I used my trusty cast iron skillet and the recipe was super easy, also super quick. It took only 10 minutes to cook in the preheated oven. It was very tasty! I especially enjoyed the flavor of the sun-dried tomatoes. The strange thing was that I felt like I was serving the innards of a sandwich. My aunt thought it would be good served oven-face style on toasted bread with butter. I think it would be great on a grinder roll. It would really make a great sandwich. I enjoyed it as it was but in future I would slide it into a bun- yum!

P.S. My aunt tried it as an open-face sandwich and said it was fab!