Turkey, Swiss and Asparagus PaniniYum
This Turkey, Swiss and Asparagus Panini is one of my favorite sandwiches to make, and it’s especially good with leftover turkey and fresh pesto drizzled on the inside. In lieu of the pesto, I kept it simple and went with basil ribbons here instead.
I haven’t spent as much time in the kitchen lately as I’d like. After helping my parents with their big move – then my son moved, and I helped him with that. And now I’m shopping for wood flooring. Falling in love with a sample – brining it all the way home – then quickly loosing my crush. I had one sample that I absolutely loved – and it was a pricy but beautiful wood – but a little too dark. My friend, Malcolm talked me off the fence by giving me his two-cents. So now I’ve picked a piece – not nearly as expensive (thinking clearly again) but still a very pretty wood. Lighter but still warm.
On one hand I’m excited to have it installed – but on the other – uggg…I dread having to move one more piece of anything in my house to get ready for the installers. So what I’m trying to say is – my life has strayed from the norm lately and I’ve either eaten dinner out – or I’ve lived off of hearty sandwiches …. like this one.
This is a really great sandwich for summer, don’t you think. Quick, easy, and it has a great combo of flavors!
Turkey and Swiss Panini
Yield: 1 serving
Total Time: 10 minutes
- 2 slices of French bread (oval), sourdough, or your favorite bread (I used La Brea Bakery's oval French loaf)
- 2 tablespoons of extra-virgin olive oil, plus more for brushing
- 3 slices of turkey (either leftover roast turkey or deli lunch meat)
- 2 slices of Jarlsberg (or your favorite Swiss)
- 2 slices of tomato
- 4 asparagus stalks, trimmed and blanched
- 1 teaspoon fresh basil ribbons
- 2 teaspoons freshly grated Parmesan cheese
- Lightly brush both sides of the bread with the olive oil.
- Layer one piece of bread with the cheese, turkey, tomato, basil ribbon and asparagus stalks.
- Place the second piece of bread on the top. Brush olive oil on your grill.
- Cook the sandwich over medium-high heat, pressing down with a spatula or grill weight.
- Cook for about 3 minutes or until crisp and the bread has grill marks.
- Carefully turn the sandwich over and repeat.
- Sprinkle the top of the sandwich with the parmesan cheese.
- Cut in half and serve.