Turkey Panini
Servings: 2 servings
Ingredients
- 4 thick slices sourdough ciabatta or focaccia (about ½” thick)
- 6 ounces thinly sliced turkey
- 8 slices cheese – brie sliced thin with rind attached (options mozzarella, swiss, or provolone)
- ¼ cup cranberry sauce
- 2 leaves romaine or spinach
- 1-2 Tablespoons soft or melted butter avocado or olive oil can also be used
- 2 teaspoons Dijon mustard (optional)
Instructions
- Heat nonstick griddle pan, lightly coated with cooking spray, over medium heat.
- While the pan Is heating, construct the sandwiches.
- Spread butter or avocado oil on 2 slices of bread.
- Lay 2 slices of cheese on each slice of bread then pile 3 ounces of turkey on top of each one. Spread cranberry sauce on top of turkey, top with a romaine leaf and finish with 2 slices of cheese on each one. (The cheese will help hold the sandwich together) Carefully place butter side down on preheated nonstick griddle pan.
- Top with remaining 2 slices of bread, spread with Dijon mustard on the side that meets the cheese, if desired.
- Place an iron skillet that has been lightly sprayed with oil over the sandwiches, press down lightly, set several cans on top to help flatten sandwich, and let the sandwiches cook for 3-4 minutes or until the bottom piece of bread is toasted and golden.
- Remove skillet, spread butter on the top slices of bread then flip the sandwiches, cover again with the iron skillet, and cook for another 3-4 minutes or until the bottom slice is golden brown.
- Note: If using a panini press it will take just 3-5 minutes total since it doesn’t need to be turned.
