Venetian Panino

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Recipe Postcards from Italy

Rated: 5 stars out of 5Rate itRead users' reviews (102)

RECIPE
COMMENTS & REVIEWS(102)

Cook Time:
16 min
Level:
Easy
Yield:
6 to 12 sevings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 16 min
Total:: 28 min

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8 ounces Gruyere, shredded

2 tablespoons butter, at room temperature

2 tablespoons Dijon mustard

1 garlic clove, chopped

12 ounces sliced turkey

12 slices wheat or sourdough bread, crusts removed

6 tablespoons olive oil

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

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Comments & Reviews

recipe Venetian Panino
Melissa Minneapolis, MN 09-25-2009
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Yum!
Rated: 5 stars out of 5

I was craving a good sandwich and this definitely hit the spot! I used ciabatta bread, used Smart Deli Roast Turkey Style... Veggie Protein Slices because I'm vegetarian, and added some baby spinach leaves. I also cut the recipe in half because it's just lil ol' me eating it. It came out really delicious and satisfying! I can definitely see making this with real turkey for my non-veg friends and relatives; it would be easy to entertain a small crowd by making these sandwiches. And they're just so yummy!!!Read more
recipe Venetian Panino
Barbara San Luis Obispo, CA 09-01-2009
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Yum
Rated: 5 stars out of 5

Normally I use recipes as a "guideline" but followed this one and it was really great. My family and lunch guests loved... them and even though I thought I'd have left-overs they were all eaten quickly.Read more
recipe Venetian Panino
Cassie San Antonio, TX 06-15-2009
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Thankfully it was easy to make but...
Rated: 3 stars out of 5

I had been wanting to try this recipe for months now and I finally got around to doing it. I absolutely love gruyere cheese... so I figured I would also love this sandwich but was a bit disappointed. The spread was just ok for me, I think the garlic was a little too much and I might have just put more spread on the bread than there should have been but either way I was not at all blown away with this recipe.Read more
recipe Venetian Panino
Tarin Glen Cove, NY 04-14-2009
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Amazing
Rated: 5 stars out of 5

I love this sandwich. I only had italian fontina so I used that instead of gruyere and it was so amazing. I also used a... Tuscan boule for bread. This is a keeper!Read more
recipe Venetian Panino
William Hyattsville, MD 04-02-2009
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Very tasty!
Rated: 4 stars out of 5

This is the type of sandwich that you would actually go out and pay 6 bucks for during lunch. It is very tasty and very easy... to make. I'm thinking about making it with the "Memphis Sweet Potato Fries" to see how they go together, although I want to try it with ham and some tomato slices. I also added pepper to the spread before I added heat. Once you have the spread done I think you can pretty much play around with it and really impress people for such a quick bite to make. Read more
recipe Venetian Panino
Megan Buffalo, NY 03-25-2009
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I'm crying..
Rated: 5 stars out of 5

Oh. My. God. Giada!!! Seriously girl, this is the most fantastic sandwich I have ever put in my mouth. Thank you.