This Panini is made in the cast iron and is AMAZING!! The flavors compliment each other so well. It’s important that you buy a crusty bread. I recommend one that also has additional flavors in it (as you’ll see in the ingredients list below). This pairs well with a nice garden salad or steamed vegetables. Enjoy!
Serves: 2 | Serving Size: 1 sandwich
Ingredients:
- 4 slices of bacon
- 1/3 cup olive oil mayonnaise
- 1/3 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced. Plus tomato packing oil
- 4 slices rosemary herb crusted bread
- 2 slices of Swiss cheese
- 5 ounces thinly sliced smoked turkey
- 1 ounce (1 cup) baby arugula
Directions:
- Cook bacon in 12-inch cast iron skillet over medium heat until crisp. Transfer bacon to paper towel lined plate. Pour off extra fat from skillet.
- Combine mayo and minced tomatoes in bowl. Brush tomato oil on 1 side of bread slices. Flip slices over and spread mayo mixture on second side.
- Assemble sandwich by layering ingredients between prepared slices: with mayo mixture on inside of sandwich, half of swiss cheese, turkey, bacon, arugula and remaining Swiss. Gently press sandwich bread together to set.
- Fill a large sauce pan with water, 1/2 inch from bottom. Heat now empty cast iron skillet over medium heat. Place sandwiches in cast iron skillet, reduce heat to medium-low and set water filled sauce pan on top of sandwich. Cook until bread is golden and crisp, about 4 to 6 minutes each side.
- Serve immediately, enjoy!
Nutrition Information:
Per serving: Calories: 600; Total Fat: 22g; Cholesterol: 67mg; Sodium: 1326mg; Total Carbohydrates: 59g; Dietary Fiber: 2g; Sugars: 1g; Protein: 32g
Nutrition Bonus: Potassium: 271mg; Vitamin A: 9%; Vitamin C: 5%; Calcium: 26%; Iron: 20%
Adopted from: The Editors at America’s Test Kitchen. “Smoked Turkey Club Panini.” Cook It In A Cast Iron: kitchen-tested recipes for the One Pan That Does It All. Boston: American Test Kitchen, 2016. 156. Print.
