Turkey & Cheese Panini Recipe

In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning as needed.

Set vinaigrette aside at room temperature while you assemble the sandwich. It will lightly dress the greens and tomatoes.

If using, spread mayonnaise lightly on the inside of one or both slices of bread. This adds moisture and helps the sandwich brown.

Place 2 slices of bread on a clean work surface. On the bottom slice, layer the sliced roasted turkey evenly across the bread.

Place the cheese slices over the turkey. If you prefer extra melt, slightly overlap the cheese and use the mozzarella or Gouda specified.

Toss the mixed spring greens and tomato slices with about 1 tablespoon of the prepared vinaigrette until lightly coated. You want the greens dressed but not soggy.

Pile the dressed greens and tomato slices on top of the cheese. Top with the remaining bread slice to form the sandwich.

Heat a panini press, grill pan, or heavy skillet over medium heat until hot. If using a skillet, you will press with a heavy pan or foil-wrapped brick.

Lightly butter the outside faces of the sandwich with the softened butter or brush with olive oil. This promotes even browning and crispness.

Place the sandwich in the preheated panini press or skillet. If using a skillet, place the heavy press on top of the sandwich to compress it evenly.

Grill for 3–5 minutes in a panini press (or 2–3 minutes per side in a skillet, pressing down continuously), until the bread is golden brown and the cheese has melted. Adjust time for your equipment and desired crispness.

Remove the sandwich from the press and let rest 1 minute. This helps the cheese settle and makes slicing cleaner.

Slice the panini in half diagonally and serve immediately with any remaining vinaigrette on the side for dipping, if desired.