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Menu Description:"Our fresh roasted turkey, brick oven roasted seasonal mushrooms with white cheddar cheese and melted Swiss Cheese. Served Hot."
Although not intended to be a restaurant where sightseeers are encouraged to catch a glimpse of celebrities, many stars have been spotted at the L.A. location of this trendy new theme eatery. Through the "hatch" have walked the likes of Candice Bergen, Warren Beatty, Michael Keaton, Tom Hanks, Michael Douglas, and Rob Reiner. Pierce Brosnan and Henry Winkler have become regulars, and for some time cofounder Steven Spielberg could be seen eating there weekly. At least ten new Dive! locations are being planned for additional U.S. and international markets including New York, Chicago, Mexico, and Japan.
For this sandwich, inspired by Dive!'s popular Brick Oven Mushroom and Turkey Cheese Sub, you will likely not have the luxury of a brick oven to roast the mushrooms, but I've found the recipe is just as tasty as the real thing with sauteed mushrooms. It's important that you find the freshest bread yoru market has available, and if possible, get the turkey sliced for you at a full-service deli counter. A sandwich is only as good and as fresh as its ingredients, so try to find the best your market has to offer.
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White Cheeddar Dipping Sauce
1/2 cup heavy cream
1 to 2 ounces white Cheddar cheese, grated or chopped
1 tablespoon butter
4 mushrooms, sliced (1/2 cup to 3/4 cup) 1 tablespoon butter
salt
pepper
6 ounces deli-sliced, roasted turkey breast
1/4 cup White Cheddar Dipping Sauce
1 7-inch baguette, sliced open
2 ounces Swiss cheese, sliced
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1. Combine the ingredients for the White Cheddar Dipping Sauce in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. By then the sauce should have thickened.
2. Preheat the oven to 450 degrees F.
3. Saute the mushrooms slices in the butter. Season with salt and pepper.
4. Heat the roasted turkey breast in a microwave oven or in another pan until warm.
5. Heat the White Cheddar Dipping Sauce until it's hot, if it's not hot already.
6. Split the baguette without cutting all of the way through. Hinge the bread open and spread some of the cheese sauce on the faces of the bread.
7. Load the turkey breast into the sliced baguette. Salt and pepper it.
8. Pour the remaining cheese over the turkey.
9. Spread the mushrooms over the cheese sauce.
10. Bake the open sandwich for 4 minutes. Put the Swiss cheese on top of the other ingredients and bake for 2 minutes more, or just until the cheese is melted. Slice the sandwich in half before serving.
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