Venetian Panino
- Level: Easy
- Yield: 6 or 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 690
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 87
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 56
- Sodium
- 1239
- Total: 28 min
- Prep: 12 min
- Cook: 16 min
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
Directions
- 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.