Italian Turkey Recipe
cracked wheat bread, turkey, sundried tomato tapenade, provolone, fresh basil
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Ingredients
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Sandwich
Tapenade (if making fresh)
Method
Tapenade (if making fresh)
If using store-bought tapenade, skip this section. To make the sun-dried tomato tapenade: combine oil-packed sun-dried tomatoes, Kalamata olives, capers, lemon juice, olive oil, minced garlic and black pepper in a small food processor or blender.
Pulse until coarsely combined but still slightly chunky (about 6–8 short pulses). Scrape down the sides and pulse once more. Taste and adjust seasoning; add a little more lemon juice or olive oil if too dry.
Transfer to a small bowl and set aside to allow flavors to meld while you assemble the sandwich (10–15 minutes).
Sandwich Assembly & Cooking
Preheat
Preheat a panini press or grill pan over medium-high heat. If using a skillet, have a heavy pan or foil-wrapped brick ready to press the sandwich.
On the un-oiled side of one bread slice, spread about 2 tablespoons of sun-dried tomato tapenade, leaving a small border around the edge to prevent squeeze-out.
Layer the sliced roasted turkey evenly over the tapenade (about 4 oz). If you like extra flavor, season the turkey with a light sprinkle of freshly ground black pepper (about 1/4–1/2 tsp).
Add the provolone slices on top of the turkey, overlapping if needed to cover evenly.
Tuck the fresh basil leaves over the cheese. If using, add the baby arugula on top of the basil for a peppery note (about 1/4 cup).
Spread the remaining 1 tablespoon of tapenade on the un-oiled side of the second bread slice, then place it tapenade-side down to close the sandwich (oiled sides outward).
Place the sandwich on the preheated panini press or grill pan. If using a skillet, place the sandwich in the pan and press down with the heavy pan/brick. Grill for 3–5 minutes, pressing occasionally, until the bread is golden-brown and crisp and the provolone is melted.
If cooking on a stovetop, flip the sandwich after 2–3 minutes and continue pressing until both sides are golden and cheese is fully melted (total 4–6 minutes depending on heat).
Remove the sandwich from the heat and let rest for 1 minute to allow fillings to settle. Cut the panini in half on the diagonal and serve hot.