The Pilgrim Panini Recipe

slice and dress

Slice each ciabatta loaf horizontally to create two sandwich halves. In a small bowl, stir together the mayonnaise and Dijon mustard until smooth. Spread approximately 1 tablespoon of the mayo-mustard mixture evenly on the cut face of the bottom half of each bread, and 1 tablespoon on the cut face of the top half.

layer ingredients

On the bottom half of each spread bread, arrange half of the sliced roasted turkey (approximately 4 oz per sandwich) in an even layer. Season the turkey lightly with half of the salt and pepper (about 1/4 tsp salt and a pinch of pepper per sandwich). Top the turkey with two slices of provolone cheese, then arrange the tomato slices in a single layer over the cheese. Scatter about 3/4 cup fresh baby spinach over the tomato. If using the optional cranberry chutney, spread 1 tablespoon over the tomato or spinach before placing the top half of the bread.

preheat and oil

Preheat a panini press, grill pan, or skillet over medium heat. Lightly brush the exterior cut sides of each sandwich with olive oil (about 1/2 tablespoon per sandwich) or spread the softened butter on the outside if using butter.

press until melted

Place the sandwich on the preheated panini press and close; grill for 3 to 5 minutes until the bread is golden brown and the provolone is melted. If using a grill pan or skillet, place a heavy skillet or foil-wrapped brick on top of the sandwich to press, flipping once after 3 minutes and pressing again; total time 4 to 6 minutes, until cheese is melted and bread is crisp. Adjust time for appliance strength.

Remove the sandwich from the press and let rest for 1 minute to allow melted cheese to settle. Slice each panini in half on the diagonal. Serve immediately while warm. Optional: serve with extra cranberry chutney or a small side salad.