Venetian Panino

Name: Venetian Panino
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 6 or 12 servings
Cuisine: european
Ingredients: 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

Getting reviews...

Level: Easy
Total: 28 min

Prep: 12 min
Cook: 16 min

Yield: 6 or 12 servings

Level: Easy
Total: 28 min

Prep: 12 min
Cook: 16 min

Yield: 6 or 12 servings

Ingredients

Deselect All

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

Directions

Watch how to make this recipe.

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.