Smoked Turkey, Gruyere & Roasted Pepper Panini
Ingredients:
1 loaf | Chiabatta bread | |
2 | Tbsp. | Olive Mayonnaise (see recipe below) |
1 | 1⁄2 oz. | Smoked Turkey Breast, sliced to 1⁄16” thickness |
2 oz. | Gruyere cheese, sliced to 1⁄16” thickness | |
2 oz. | Roasted Peppers, julienned | |
Creating the Panini: Preheat grill to 400°F prior to grilling.
1.Spread the Olive Mayonnaise over the top crust of the bread.
2.Cut the bread in half (lengthwise) to make two equal pieces.
3.Begin layering the ingredients onto the bottom piece of the bread in the following order: Turkey, Cheese, Peppers.
4.Close the sandwich and place it on the preheated grill. Gently lower the upper grill over the sandwich and press down gently, being careful not to smash the Panini.
5.Cook the sandwich for approximately 2 minutes. Raise the upper grill periodically to ensure the bread is not sticking to the grill.
6.Remove the Panini from the grill and cut diagonally.
7.Plate and serve warm.
Olive Mayonnaise
Ingredients:
8 oz. | Canned Pimento Stuffed Green Olives, drained |
8 oz. | Canned Kalamata Olives, pitted and drained |
1⁄2 qt. | Mayonnaise |
To Prepare:
1.Drain the olives and mince well in a food processor.
2.Combine the minced olives and mayonnaise and mix thoroughly.
3.Store refrigerated for a minimum of 4 hours before use to allow the flavors to blend.
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