Meet the Sullivans: Smoked Turkey Club Panini

October 20, 2011

Smoked Turkey Club Panini

We made these paninis last week for dinner. We don't own a panini maker (yet!), so I decided to try using our George Foreman grill (a staple for all college students in our day), which served its purpose nicely. I would definitely make these again--they were simple to put together and had great flavors!
Smoked Turkey Club Panini
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8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach

Cook bacon until crisp. You can use a skillet or use the microwave (like I did!), placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn’t fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use an indoor grill pan for my paninis but a skillet would work just as well. I used a George Foreman grill, which is essentially the same as a panini maker. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Recipe courtesy of Cook's Country via Mel's Kitchen Cafe.

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