Turkey-Pepper Jack Panini
POSTED: 3:36 am PDT June 6, 2008
Makes 4 servingsPanini are simply grilled sandwiches given a boost in charisma by an Italian name. They’re like your Mom’s grilled cheese sandwiches – only better! If you don’t have a panini grill, the sandwiches can be toasted on the stovetop.
8 slices multi-grain bread
4 tablespoons unsalted butter
8 thin slices pepper jack cheese
8 ounces thinly sliced deli-smoked turkey
1 tomato, cut into 8 thin slices (see Tip)
¼ cup fresh cilantro leaves
Olive oil for brushingLightly butter one side of each slice of bread with butter. Place the slices on the counter butter-side up.For each sandwich, layer 1 slice of bread with 2 slices of cheese, turkey, 2 tomato slices, and 1 tablespoon of the cilantro. Top each with a second slice of bread, butter-side down. Lightly brush the outside of the sandwich with olive oil.Toast the sandwiches in a preheated panini grill for 3 minutes or until the bread is golden brown and the cheese is melted.Or, toast both sides of the sandwiches in a skillet or stovetop grill pan over medium heat. Place another heavy skillet, bottom down, on top of the sandwiches and press gently for even browning.Depending on the size of your panini grill or skillet, it may be necessary to toast 2 sandwiches at a time.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
8 slices multi-grain bread
4 tablespoons unsalted butter
8 thin slices pepper jack cheese
8 ounces thinly sliced deli-smoked turkey
1 tomato, cut into 8 thin slices (see Tip)
¼ cup fresh cilantro leaves
Olive oil for brushingLightly butter one side of each slice of bread with butter. Place the slices on the counter butter-side up.For each sandwich, layer 1 slice of bread with 2 slices of cheese, turkey, 2 tomato slices, and 1 tablespoon of the cilantro. Top each with a second slice of bread, butter-side down. Lightly brush the outside of the sandwich with olive oil.Toast the sandwiches in a preheated panini grill for 3 minutes or until the bread is golden brown and the cheese is melted.Or, toast both sides of the sandwiches in a skillet or stovetop grill pan over medium heat. Place another heavy skillet, bottom down, on top of the sandwiches and press gently for even browning.Depending on the size of your panini grill or skillet, it may be necessary to toast 2 sandwiches at a time.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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