Happy National Panini Day! Sometimes a good panini sandwich is just what you need. They're hot, gooey, and always filling. There are endless possibilities when making a Panini, just go to your refrigerator, open it up and see what magic happens. Roasted veggies and cheese with pesto, left over chicken with hot sauce and blue cheese, or this delicious turkey, strawberry, brie I made.
¾ lb. fresh Strawberries
2 tbsp sugar
Juice from ½ lemon
2 tbsp basil chiffonade*
1/8 tsp black pepper
10 slices turkey breast
¼ lb. Brie cut into pieces
1 cup Arugula torn
4 slices of your favorite Italian bread
Olive Oil or butter
Remove the stems and cut the strawberries into pieces. Put the cut strawberries, sugar and lemon juice in a small saucepan, stir and bring to a boil. After they start to boil, lower the heat to medium and let them cook until thickened, uncovered for about 15 to 20 minutes, stirring occasionally. Remove from heat and stir in the basil and black pepper. Transfer to a bowl and put in the refrigerator for 10 minutes. (*to chiffonade basil, stack your basil leaves on top of each other, roll them up from the long end and slice into thin ribbons)
Place your panini pan on the stove and turn it to medium high. If you do not have a panini pan, use a frying pan. Put a small amount of olive oil in your pan and using a paper towel, wipe it around to be sure it covers the bottom of the pan. Brush each slice of bread with olive oil or butter, I prefer olive oil. Place two slices of the bread, olive oil side down in the pan, top them with 5 slices of turkey. Fold each slice of turkey in half and them put it on the bread in different directions, it will make it pretty when you cut it in half ☺ Take the strawberry spread out of the refrigerator and put a generous amount on the turkey, then top the spread with the torn arugula and then put brie on as the last layer. Cover with the remaining slices of bread, olive oil side should be facing up. Put the cover of the panini pan on top of the sandwiches. If you are using a frying pan, place a piece of tinfoil over the sandwiches and top with another frying pan with some cans of veggies in it, or a pie plate with weight in it. Cook one side until golden brown, flip and cook the other side. Make sure to watch the heat, you don’t want them to brown before the cheese is melted. If that starts to happen, lower the heat.
2 tbsp sugar
Juice from ½ lemon
2 tbsp basil chiffonade*
1/8 tsp black pepper
10 slices turkey breast
¼ lb. Brie cut into pieces
1 cup Arugula torn
4 slices of your favorite Italian bread
Olive Oil or butter
Remove the stems and cut the strawberries into pieces. Put the cut strawberries, sugar and lemon juice in a small saucepan, stir and bring to a boil. After they start to boil, lower the heat to medium and let them cook until thickened, uncovered for about 15 to 20 minutes, stirring occasionally. Remove from heat and stir in the basil and black pepper. Transfer to a bowl and put in the refrigerator for 10 minutes. (*to chiffonade basil, stack your basil leaves on top of each other, roll them up from the long end and slice into thin ribbons)
Place your panini pan on the stove and turn it to medium high. If you do not have a panini pan, use a frying pan. Put a small amount of olive oil in your pan and using a paper towel, wipe it around to be sure it covers the bottom of the pan. Brush each slice of bread with olive oil or butter, I prefer olive oil. Place two slices of the bread, olive oil side down in the pan, top them with 5 slices of turkey. Fold each slice of turkey in half and them put it on the bread in different directions, it will make it pretty when you cut it in half ☺ Take the strawberry spread out of the refrigerator and put a generous amount on the turkey, then top the spread with the torn arugula and then put brie on as the last layer. Cover with the remaining slices of bread, olive oil side should be facing up. Put the cover of the panini pan on top of the sandwiches. If you are using a frying pan, place a piece of tinfoil over the sandwiches and top with another frying pan with some cans of veggies in it, or a pie plate with weight in it. Cook one side until golden brown, flip and cook the other side. Make sure to watch the heat, you don’t want them to brown before the cheese is melted. If that starts to happen, lower the heat.
Remove from the pan, cut in half on a diagonal and serve immediately. Serve alone or with a mixed greens salad. Either way, it will be Mangialicious!
RSS Feed