Turkey and Roasted Red Pepper Panini

I make paninis all the time now that I have an electric panini grill. Even though they’re really just a glorified grilled cheese sandwich, I get raves every time I make them for family and friends. This particular recipe is a good example of simple ingredients that yield tasty results: turkey breast, roasted red peppers, melty cheese, grilled bread. YUMM! 

I made a few minor substitutions based on what I had in the fridge…the sandwich is basically the same, though. Instead of jack cheese and watercress, I used sharp white cheddar and a handful of peppery arugula. A dab of Dijon mustard adds a slight zing to the sandwich. I layered the ingredients on sliced Rustic Wheat Bread from Portland French Bakery (available at many Portland area markets).

This sandwich calls for roasted red peppers, one of my favorite panini ingredients. I love the smoky, slightly sweet flavor that it brings to a sandwich. If you don’t have freshly roasted turkey breast, splurge and get the best sliced deli turkey you can find. Smoked turkey would also work great here.

If you don’t have a panini grill, just make it in a pan like you would a regular ol’ grilled cheese sandwich…but be careful when flipping the sandwich so the ingredients don’t fling out all over the place. For more info on my electric panini grill, check out my Panini Grill post.

Note: the recipe is for one panini so make sure you get enough ingredients if making more than one sandwich.

Turkey and Roasted Red Pepper Panini

-recipe from Williams-Sonoma.com

Taleggio cheese adds richness to our turkey panini. Produced in Italy’s Lombardy region, this cow’s milk cheese boasts a nutty, fruity flavor. Makes 1 sandwich.

2 slices country-style bread, each 1/2 inch thick

Olive oil for brushing

2 Tbs. mayonnaise

3 thin slices roasted turkey breast

2 Tbs. julienned roasted red bell pepper

1 slice taleggio or jack cheese

1/4 cup watercress, stemmed

Salt and freshly ground pepper, to taste

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.

Williams-Sonoma Kitchen.

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