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SMOKED TURKEY PANINI




Source of Recipe


2005 WOLFGANG PUCK


Recipe Introduction


Put out the panini ingredients, all widely available at quality delis, on your kitchen counter and let guests assemble and cook the sandwiches themselves, if they like. You can use my recipe for Smoked Turkey Reubens as just the starting point, adding or substituting other meats or cheeses, drained sauerkraut instead of coleslaw, and other condiments.



List of Ingredients





SMOKED TURKEY REUBEN PANINI WITH CHEDDAR CHEESE AND COLESLAW

Serves 4

8 slices rye bread
2 tablespoons unsalted butter, at room temperature
1/4 cup bottled Russian dressing or Thousand Island dressing
1/2 pound good quality sliced Cheddar cheese
1 pound thinly sliced smoked turkey breast
1/2 cup good quality shredded (not chopped) coleslaw, thoroughly drained

Recipe




Preheat an electric panini maker or a double-sided indoor grill.
Arrange the bread slices on a work surface. Evenly spread the butter on top of each slice. Turn over 4 of the buttered slices and spread each of the unbuttered sides of these 4 slices with the dressing. Arrange half of the cheese slices evenly over the dressing. Then arrange the turkey slices evenly on top of the cheese. Arrange the drained coleslaw evenly over the turkey and then cover it evenly with the remaining sliced cheese. Place the remaining bread slices, buttered sides up, on top of each sandwich.

Transfer to the panini maker or double-sided grill as many of the sandwiches as will fit comfortably side by side. Close the machine and cook until the bread is nicely browned and crusty and the cheese has melted, 3 to 4 minutes. Repeat with any remaining sandwiches.

Stick 2 or 4 wooden toothpicks evenly through each sandwich, depending on how many pieces you want from each. Then, with a sharp knife, cut between the toothpicks to divide each sandwich into 2 or 4 triangular, rectangular or square pieces. Serve immediately.