passionate for turkey panini |
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This is one of my new favorites--simple, flexible, and totally maximizes the effort-to-taste ratio. A little garlic and grilling transforms a simple sandwich into sublime. This is our go-to meal for hockey games and quick dinner. Using the juice/oil from the tomato roasting pan makes the bread even more flavorful.
The key here is the roasted tomatoes--it makes the most so-so tomatoes yummy and gives you a good base to coat your bread. The rest is up to you!
The key here is the roasted tomatoes--it makes the most so-so tomatoes yummy and gives you a good base to coat your bread. The rest is up to you!
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Oven roasted turkey cold cuts or leftover Thanksgiving turkey (optional)
Roasted tomatoes fresh basil (dried is OK too) mozzarella, provolone or havarti cheese Your favorite crusty bread, sliced (French, ciabatta, herb slabs--all good) |
Optional add-ons
Red onions--sliced into rounds Zucchini--sliced into rounds Roasted red peppers Fresh baby spinach Egplant--grilled or eggplant parmesan-style Pesto Tapenade |
Roast tomatoes, but leave them a little "wet" for panini (i.e., don't let the tomato juice/oil evaporate from the pan). If you are using any of the add-ons, cook them while the tomatoes roast. Cook in a pan with a little olive oil and oregano and set aside.
Put one side of the bread into the oil/tomato mixture on the baking pan to coat the bread. Make sandwiches using turkey, cheese, whole basil leaves, roasted tomatoes and whatever add-ons you want, but keep the coated side of the bread on the *outside*. Heat a flat, non-stick pan and put the coated side of the bread on the bottom. Coat another slice of bread and put that slice, coated side *outside* on the top of the sandwich. Flip when the bread is brown and the cheese starts to melt. Use the spatula to smash it together. It is done when both slices of bread are nicely toasty and the cheese has melted to keep the sandwich together.
Put one side of the bread into the oil/tomato mixture on the baking pan to coat the bread. Make sandwiches using turkey, cheese, whole basil leaves, roasted tomatoes and whatever add-ons you want, but keep the coated side of the bread on the *outside*. Heat a flat, non-stick pan and put the coated side of the bread on the bottom. Coat another slice of bread and put that slice, coated side *outside* on the top of the sandwich. Flip when the bread is brown and the cheese starts to melt. Use the spatula to smash it together. It is done when both slices of bread are nicely toasty and the cheese has melted to keep the sandwich together.
