Ingredients
Scale
- Bread: 4 slices of good quality, sturdy bread (sourdough, ciabatta, rustic white, or whole wheat work well. About ½-inch thick slices are ideal.)
- Turkey: 6-8 ounces thinly sliced deli turkey (smoked or oven-roasted) or leftover cooked turkey breast, shredded or thinly sliced.
- Apple: 1 medium apple (Honeycrisp, Fuji, Gala for sweetness; Granny Smith for tartness), cored and thinly sliced (about 1/8-inch thick). No need to peel unless you prefer.
- Cheese: 4 ounces Brie cheese, rind removed (optional, some enjoy it) and thinly sliced. Alternatively, use sharp cheddar, Gruyère, or Provolone slices.
- Spread:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Fat for Grilling: 2 tablespoons unsalted butter, softened, or olive oil.
Instructions
- Prepare the Spread: In a small bowl, whisk together the Dijon mustard and honey until well combined. This honey-mustard spread will add a fantastic layer of flavor.
- Prep the Apples: Core your apple and slice it thinly. If you’re worried about browning and aren’t assembling immediately, you can toss the apple slices with a tiny squeeze of lemon juice, but it’s usually not necessary if you work quickly.
- Prep the Cheese: If using Brie, remove the rind if desired (it’s edible but can have a stronger flavor and different texture) and slice it thinly. If using other cheeses, have your slices ready.
- Assemble the Paninis:
- Lay out your four slices of bread on a clean work surface.
- Lightly spread the honey-mustard mixture on one side of each slice of bread. If you prefer a more intense mustard flavor, you can be more generous.
- On two of the bread slices (these will be your bottom pieces), layer your ingredients in the following order:
- Half of the cheese slices
- Half of the turkey slices
- Half of the apple slices
- The remaining half of the cheese slices (placing cheese on both sides of the fillings helps everything meld together beautifully).
- Top with the remaining two slices of bread, mustard-side down.
- Prepare for Grilling:
- Lightly butter the outside of each assembled sandwich (the top and bottom slices of bread). Alternatively, you can brush them with olive oil. This is crucial for achieving that golden, crispy crust.
- Cook the Paninis: You have a couple of options for cooking:
- Using a Panini Press:
- Preheat your panini press according to the manufacturer’s instructions, usually to a medium heat.
- Carefully place the assembled paninis onto the hot press.
- Close the lid and cook for 4-6 minutes, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. The exact time will depend on your press.
- Using a Skillet or Griddle:
- Heat a large skillet or griddle over medium-low to medium heat. You don’t want the heat too high, or the bread will burn before the cheese melts.
- Carefully place the paninis in the hot skillet.
- Place a heavy lid, another smaller (oven-safe) skillet, or a foil-wrapped brick on top of the sandwiches to press them down. This mimics the action of a panini press.
- Cook for 3-5 minutes per side, until the bread is golden brown and toasted, and the cheese is fully melted. Check frequently to prevent burning.
- Using a Panini Press:
- Rest and Serve:
- Once cooked, carefully remove the paninis from the press or skillet and transfer them to a cutting board.
- Let them rest for a minute or two before slicing. This allows the cheese to set slightly, making them easier to cut and less messy.
- Slice the paninis in half diagonally. Serve immediately while warm and enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-750