Turkey Cheddar Panini Recipe

Prepare spread

In a small bowl, combine mayonnaise and Dijon mustard. Stir until smooth. Season with half of the black pepper and the garlic powder (if using).

Assemble sandwich

Lay two slices of bread on a cutting board. Spread the mayo-mustard mixture evenly on the inside face of both slices. On one slice, layer the sliced turkey evenly (about 4 oz), then top with the sliced cheddar (2 oz). Add the spinach or arugula evenly over the cheese, if using. Sprinkle remaining black pepper over the filling. Close with the other slice, spread side down.

Butter outer faces

Spread the softened unsalted butter evenly on the outer faces of both bread slices. This will help the panini brown and crisp.

Heat a panini press, contact grill, or heavy skillet over medium heat. If using a skillet and no press, add the 1 tsp olive oil or additional butter to the pan and swirl to coat.

Place the sandwich in the heated press or skillet. If using a skillet without a press, place a heavy skillet or foil-wrapped brick on top of the sandwich to press it down. Cook for 3–4 minutes on the first side, or until the bread is golden brown and the cheese begins to melt.

If using a skillet, carefully flip the sandwich and press again; cook another 2–3 minutes until the second side is golden brown and cheese is fully melted. If using a panini press, close the lid and cook a total of 4–6 minutes, checking at 4 minutes for desired browning.

Remove the panini from the heat and let rest on a cutting board for 1 minute to allow the cheese to set slightly. Slice in half diagonally and serve immediately.