Smoked Turkey Club Panini
printed from melskitchencafe.com
*Note: You can use any type of artisan or sourdough bread in this recipe. Boule loaves (a rustic 8-inch round loaf) works great. I used a honey wheat/multigrain loaf and it was delicious, also.
*Makes 4 sandwiches
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 or arugula
Cook bacon until crisp. You can use a skillet or use the microwave, 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 place 2-3 sandwiches (depending on the size of the sandwich) in the grill pan and weigh the sandwiches down with a heavy pot (you can also use a foil-covered brick or similar object). 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.