"Panini" is Italian for "sandwich."
These hot, grilled, pressed sandwiches have become a lunchtime favorite
across America. A Panini is best when made with thin slices of meat
and cheese or sliced vegetables. In this panini, we have used smoked
turkey slices and Fontina cheese.
- 2 slices wheat berry bread
- 2 tbsps aïoli (garlic sandwich spread)
- ¼ cup baby spinach, stems removed
- 4 ounces sliced turkey
- 2 fillets roasted red peppers, canned
- 2 ounces Fontina cheese, sliced
- olive oil as needed
Spread aïoli on both slices of bread. Place baby spinach on
1 slice. Top with turkey, roasted peppers and cheese. Top with remaining
slice of bread. Brush outsides of both slices with olive oil and
place on sandwich press. Apply light pressure while closing sandwich
press. Allow bread to toast, spinach to wilt and cheese to melt.