Sometimes, the simplest meals are the best. Bread and cheese is one of those examples, and this sandwich is only a slight step beyond that. Perfect for lunch on a day where it’s just starting to get chilly and you want something warm and hearty that you don’t have to slave all day over. And there’s something a little more special about paninis, compared to plain old turkey sandwiches.
The New York City marathon is in a few more weeks, and although I’m not running this year, just thinking about it makes me remember all the days of turkey salads and turkey sandwiches I ate when my vegetarian diet wasn’t cutting it. I still eat mostly vegetarian dishes now, as I’m sure you can tell from reading this site, but I have a soft spot in my heart for all those turkey lunches. And good luck to everyone who is running this year!
Also, in case anyone has been having trouble finding old recipes, I have *finally* updates the archives! So check out all my old recipes here, or old style posts here. If there’s something you’ve been trying to find and couldn’t do it using the search function, try there.
Turkey, Tomato and Brie Panini Recipe
2 large ciabatta rolls
1/4 pound turkey
4 ounces brie cheese, sliced
2 plum tomatoes, sliced
Slice the ciabatta roll in half and fill with the tomatoes, brie and turkey. Â Brush olive oil over the top and bottom of the sandwich, and grill in a panini press for about five minutes, or until the cheese is melted and the tops are marked. Â Cut in half, and serve.
Makes 2 sandwiches.