The basil pesto mayonnaise is a must. Also, I think the sourdough bread makes the sandwich. Great use of left-over pesto.
We lightly spray the bread rather than the pan, keeping the oil only where it's wanted, otherwise made to directions. Very good supper, paired with bitter greens salad. I forgot tomato at the store, otherwise I would have made it exactly like the recipe. I used a panini press. It turned out very good, however, I couldn't say I'd serve it for a special occasion, thus the 3 stars.
I will probably put a little more pesto mixture next time because I couldn't taste it all that much. Very good, and will definitely make it again on a weeknight or for a weekend lunch.
Would have been great with a big bowl of tomato soup. I was not expecting this to be so good! Simple to make yet all the flavors combine so nicely. I will definitely be making this again. I followed the directions exactly and used a panini press.
This is great! Home Recipes Turkey and Cheese Panini. Turkey and Cheese Panini. Rating: 4. Read Reviews Add Review. By Lisa Zwirn. Recipe by Cooking Light May Cook for about minutes. Cook according to the manufacturer's instructions until golden and crisp. Preheat your skillet. Add butter or oil to your skillet and heat it over medium to low heat until the oil starts to shimmer or until the butter melts.
Don't let the butter brown. Without a panini press, your best option is to use a grill pan, but you can use a regular frying pan if that's all you have. Place your sandwich into the heated grill pan. Heat a separate cast iron pan on another burner until hot. Since you aren't using a panini press, you will still need something to press your sandwich down. This is where the cast iron pan comes in. You can use a metal pan or skillet, but a cast iron pan works best.
Be careful when handling your pan. Cast iron pans can get very hot so you may need to use an oven mitt to grab it once it's heated. Press your panini. Place you heated cast iron or metal pan directly onto your sandwich. The weight of the pan on top of your sandwich will create the same effect you'd get from a panini press. Keep in mind, there are additional alternatives to a cast iron pan.
Here are some other things you can try: Use a pan lid for a press. This works best if you cook your panini for a few minutes on each side while pressing down on the lid.
If you have a large spaghetti or soup pot, you can put some rocks inside and press your panini with it. Try out the ultimate makeshift panini press by wrapping a brick in aluminum foil and using it to press down your sandwich. Cook your panini. Let your panini cook like this for about minutes or until the bottom piece of bread gets golden brown and the cheese melts.
Lift the cast iron pan away and use a spatula to flip your panini over. Place the cast iron pan back into your panini. Cook your panini until the cheese is melted and the underside is golden brown. Add the vegetables.
Remove your panini from the pan and carefully peel it open. Drop in your lettuce, spinach, or any other vegetable you desire. Adding greens last will help they stay crisp. Cut your panini with a straight-edged knife. A sharp, straight-edged knife, rather than a serrated one, will ensure a smooth separation for your finished panini.
Serve with a side of chips, a cup of soup, or a delicious salad and enjoy! Part 3. Experiment with a variety of bread. You can use virtually any type of bread you desire. You can even use a bagel. Visit a fresh bakery and try a pretzel roll, pita bread, or even plain white bread.
The options are endless! Get creative with the cheese. Try sharp cheddar or a spicy pepper jack. Grate your own cheese or layer on the slices. Mix different cheeses for a more interesting flavor. Try any cheese you like. Try adding some shaved Parmesan, manchego cheese, or soft goat cheese. Make it crunchy.
Add a few minutes to the cooking time to get a rich golden brown. Letting the bread crisp up will create a crunchy panini that is gooey and soft on the inside. Add some vegetables. Try sliced tomatoes, cucumber, onions, or mushrooms.
Add these ingredients raw or grill them first. You can even add a few basil leaves or some sliced bell pepper. Be careful when adding "wet" ingredients. They might make your sandwich soggy. Takes 10 Minutes , serves 1. Sandwiches have long been our go-to when pressed for time.
My enjoyment of homemade sandwiches increased significantly when friends gifted me with a panini maker. Head HERE to see my favourite! I suddenly could make exceptionally delicious creations that have that signature crispy outside with each bite, followed by the warmed filling. As featured in this story! Butter the outside for crispy grilled bread that heightens the flavour of my favourite panini.
A six-inch square of Italian focaccia bread sliced in half and brushed with herbed oil. Add layers of thin-sliced tomato, buffala mozzarella, fresh basil leaves and baby arugula tossed in olive oil and balsamic vinegar. I serve it with soup or even salad. This is the basic recipe. Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side. This basic recipe is easily changed up with prosciutto, salami, or even turkey. This is also great as a veggie sandwich. You can use this recipe to make multiple sandwiches; assemble them ahead of time, grill, and place in a warm oven until serving.
I recommend a George Forman R grill because it eliminates the need for flipping.
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