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Venetian Panino

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  • Level: Easy
  • Total: 28 min
  • Prep: 12 min
  • Cook: 16 min
  • Yield: 6 or 12 servings
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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


  1. Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.
  2. 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.
  3. 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.