Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
Italian Style Turkey Panini is a family favorite for left-over turkey. This panini can be made anytime with deli turkey meat, but I think it’s best when made with left-over turkey.
I don’t have a Panini grill. To me, they are a one use tool, and I don’t have room in my kitchen for anything that I can’t use in more ways than one. I suppose the George Forman grill performs multiple functions, and I do believe that acting as a grill is one of them, so you could use that.
Or use my method – a grill pan, a plate, and a can to imitate one. Just heat up the grill pan, place the plate on top of the sandwich, and then a can of something, say tomato sauce, on top of the plate to make a press. Once one side is toasty, turn the sandwich over and repeat for the other side.
Evenly layer the turkey, prosciutto, provolone, red pepper slices and tomato on each of 4 slices of bread; top with the second slice. With a pasty brush lightly oil the outside of both slices of bread and sprinkle with Parmesan cheese.
To cook: If you have a Panini press, follow the manufacturer's directions. If you don't have a press, heat a skillet over medium heat (preferably a "grill pan" so you will get the desired Panini lines), place the sandwich in the skillet and cover with a plate, weigh the plate down with a can or other weight so it forms a "press". Cook until browned on one side; turn and repeat with the other side. Serve hot.
LindySez: All Rights Reserved Meritage BLT Corp 2020
Site developed especially for LindySez by Chris Geirman