Paninis are really so simple to make and one of those meals that you can completely personalize. A true panini is grilled and pressed and best when prepared on a proper panini press. For Christmas, Mark's parents surprised me with my very own panini press and I absolutely love it. It was the perfect gift for this Italian girl. I have used it twice already and each has been a success. I have so many ideas for ingredients that I want to marry together in sandwich bliss.
An arctic snap has seemed to take over Charlotte so last week, Ashley and I paired Turkey & Artichoke paninis with warm tomato soup. I don't think I could have picked a better meal last Monday as we eased into work after the holidays and tried desperately to stay warm and cozy.
Turkey Artichoke Paninis
- Good crusty bread, sliced for sandwiches (we used sourdough)
- Sliced turkey breast
- Artichoke hearts
- Roasted red peppers, sliced
- Sliced mozzarella
- Salt & pepper
- Balsamic vinaigrette, for dippingBrush one side of each slice of bread with olive oil. Arrange bread and top with turkey, artichokes and red peppers. Sprinkle with salt and pepper to taste. Place mozzarella on top followed by the second slice of bread. Throw the sandwich on the press and cook until cheese is melted and perfect grill marks appear.