Break Out the Panini Press for National Panini Month
August is National Panini Month, which gives us official permission to elevate the humble sandwich into something worthy of a café menu. The magic happens when heat and pressure transform ordinary ingredients into a crispy on the outside, melty on the inside revelation.
Turkey Panini
Serves 4
Ingredients
8 thin slices Italian bread
½ pound white turkey meat, thinly sliced
1 (16 oz) jar roasted red peppers, drained and patted dry
4 thick slices Brie cheese
Extra-virgin olive oil
Directions
Preheat a grill pan over medium-high heat or prepare the panini press according to the manufacturer’s instructions.
While the grill pan is heating up, spread mayonnaise onto one side of each bread slice. Place turkey on the mayo side of four slices. Top the turkey with red peppers and a slice of Brie. Top each with a remaining slice of bread, mayonnaise side down.
Brush some olive oil onto the outside of the bread slices.
Set the sandwiches on the heated grill pan. Place another heavy pan on top of the sandwiches, then place two food cans from your pantry on top of the heavy pan. Press down on the sandwiches for about 3 minutes. Carefully flip the sandwiches and repeat the process with the heavy pan and the two cans.
