Smoky Gouda Turkey Panini
This recipe first appeared on Create.Craft.Love, a blog I highly recommend. Jill is a wonderful, funny, engaging writer who shares some of the best content I've found. I absolutely adore her, and I know you will, too.
I recently acquired a panini press. I don't know if you have one, but if not, you must stop what you are doing and get one IMMEDIATELY. They're SO inexpensive! I mean, like all things, they CAN be expensive – but mine was like $30. Easy peasy. In the past couple weeks, I have shoved just about every food item I can think of in there. So much so that my kids come home from school, all “Hi, how was your day, what did you try and panini-fy today?”
With that, classics are classics for a reason, and this is one of my favorites so far. It takes less than 10 minutes, but tastes like you're lunching in a fancy-schmancy restaurant. Ready? It's super complicated. I'm lying. It's not.
- Sliced Ciabatta bread (available in the grocery store bakery section)
- Deli sliced smoked turkey
- Sliced Smoked Gouda Cheese slices
- 1/8 tsp dried tarragon (optional)
- Plug in panini press to preheat.
- Lightly butter one side of each slice of bread. The buttered side will face outward, to assist in toasting the bread.
- Assemble sandwich by arranging turkey, then cheese on one slice.
- Crush dried tarragon between palms, then sprinkle evenly over the cheese.
- Place top slice of bread and gently transfer to the panini press.
- With cast iron, keep a close eye so your bread doesn't burn - it should take about 2-3 minutes as well.
- Pairs fantastically with Spicy Creamy Tomato Soup.
Plug in panini press to preheat. If you don't have a press, IT'S OK! You can put two cast iron skillets on the stove to preheat. (They have to fit inside each other one way or another.)
Lightly butter one side of each slice of bread. The buttered side will face outward, to assist in toasting the bread.
Assemble sandwich by arranging turkey, then cheese on one slice.
Crush dried tarragon between palms, then sprinkle evenly over the cheese.
Place top slice of bread and gently transfer to the panini press.
**Remember how I said you could do this with cast iron? Place your sandwich in one pan, and gently place the other pan on top. BOOM DIY PANINI PRESS.
Look at those golden ridges … sigh. This was three minutes in the panini press. With cast iron, keep a close eye so your bread doesn't burn – it should take about 2-3 minutes as well.
Now when I said I have shoved every darn thing into the press, I'm almost not kidding. Ciabatta bread has given me the best crusting, hands down – so far. The golden brown ridges are crispy, while leaving the rest of the bread tender and mouthwatering. I need to go eat right now.
MMMMmmm. If you're a dipper like me, you'll need something to dip this in.
I have JUST the soup for you – light, creamy, spicy, tomato-y goodness.
Grab the recipe HERE and make your new favorite lunch!