1/4 cup Dijonnaise creamy Dijon mustard
2 tablespoons cranberry relish
Salt and freshly ground black pepper, to taste
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices cooked turkey
8 dill pickle slices
4 tablespoons mayonnaise
In small bowl, whisk together mustard and cranberry relish; season with salt and pepper.
Arrange bread on flat surface; evenly spread with mustard mixture. Top 2 slices bread with 2 slices cheese, 2 slices ham, 3 slices turkey, another 2 slices cheese and 4 pickles. Cover with remaining bread, mustard-side down.
Spread 1 tablespoon mayonnaise on top of each sandwich and cook, mayonnaise-side down, in medium skillet over medium heat, or in panini press. Arrange brick* on sandwiches in skillet and cook for 2 minutes, or until bottoms are golden brown.
Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons mayonnaise; flip and arrange brick on sandwiches again. Cook for an additional 2 minutes, or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil before using as a press.