Panini Recipe

Preheat and prepare bread

Preheat a panini press or a large nonstick skillet/griddle over medium-high heat. If using a skillet, you will press the sandwich with a heavy pan. Lightly brush the cut sides of the ciabatta rolls with 1 tablespoon olive oil. Rub the cut sides with the halved garlic clove to impart subtle garlic flavor.

Spread condiments

On the bottom half of each roll spread 1 teaspoon Dijon mustard and 2 teaspoons pesto. On the top half spread the remaining pesto (1 tsp) or leave plain, depending on preference.

Layer fillings

On each bottom half, layer 4 oz (about half the turkey) of sliced roasted turkey in an even layer. Top the turkey with two slices of provolone (or mozzarella). Add sliced tomato (about 1/2 cup per sandwich), 4 basil leaves, and a light sprinkle of salt (about 1/2 tsp per sandwich) and 1/4 tsp black pepper. Add any optional pickled onions or arugula now if using.

Close sandwich

Place the top half of the roll on each sandwich. Lightly spread the outside of each top and bottom roll with the softened butter or brush with the remaining 1 tablespoon olive oil (about 1/2 tbsp per outside surface) to promote browning during grilling.

If using a panini press: place sandwiches in the preheated press and close. Grill for 4–6 minutes until bread is crisp and cheese is melted, checking at 4 minutes. If using a skillet: place sandwiches in the hot skillet and weigh down with a heavy skillet or foil-wrapped can. Cook 3–4 minutes per side, pressing occasionally, until bread is golden and cheese melts.

Remove panini from heat and let rest 1 minute. Slice each sandwich in half on a diagonal. If desired, drizzle a little balsamic glaze over the tomato or serve on the side. Taste and add additional salt and pepper if needed.

Serve immediately with optional greens or chips. Each sandwich is best enjoyed hot so the cheese is gooey and the bread crisp.