None of this has anything to do with today’s recipe except that it does wrap you up in a warm blanket and make you feel a little cozy. Paninis do that to me for some reason. I’m a fan of Panera, but let’s be honest – it isn’t exactly the cheapest place to get a bite to eat. This one is modeled after their Smokehouse Turkey Panini but with a few modifications.
Smokey Cheddar Turkey Panini
*Makes 4 Sandwiches
(printable recipe)
Ingredients:
- ½ - ¾ lb thin sliced deli turkey
- ¼ lb thin sliced provolone cheese
- ¼ lb thin sliced smoked cheddar cheese
- 8 slices Italian bread, sliced ½” thick
- ¾ cup baby bella mushrooms, sliced
- 8 sliced bacon, cooked
- ¼ cup red onion, sliced thinly
- 1 cup fresh baby spinach, approx
- 1/3 cup stone ground mustard*
- 2 large sun dried tomatoes
- 1 tablespoon butter
- Olive oil
* This kind of mustard has little seeds in it, if you don’t groove on that use whatever kind you’d like.
Directions:
1. Add mushrooms and butter to a sauté pan and cook over medium heat for 5-7 minutes. Meanwhile combine sun dried tomatoes and mustard in a blender or food processor until smooth.
2. Heat your panini press or grill pan to a medium heat. I use my old George Forman, which works great for this actually. Drizzle a small amount of olive oil on one side of each slice of bread. These sides will be the “outside” of the panini.
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