Neither do I, but I found a sandwich made in the panini style that would almost be worth getting one, except that the recipe tells you how to make it without that added expense.
Thanks to the America Online Food page for my recipes today, and if you are in the habit of keeping sliced turkey around for sandwiches you are halfway to this turkey and tomato delight, which of course would be outstanding even if you don't press it in the Italian style.
The whole idea of pressing a sandwich on a hot griddle isn't anything new if you are a fan of grilled cheese sandwiches, but they aren't generally pressed because--duh--the cheese would ooze out and stick to the griddle. Nevertheless, even though I am confined to cheese substitutes, once in awhile I get lonely for the comfort of such a sandwich.
So I'm thinking that the panini is an Italian comfort food. And if you want to make one, you can't get any better deli turkey than the brands that are sold at Sprouts in Tucson. We all know that there are varieties of turkey, such as smoked, honey roasted and so forth. Get whatever you like and try this tasty sandwich.
TURKEY-TOMATO PANINI
Ingredients:
3 Tablespoons mayonnaise
2 Tablespoons plain yogurt
2 Tablespoons shredded Parmesan cheese
2 Tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
8 ounces thinly sliced deli turkey
8 tomato slices
2 teaspoons organic olive oil
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Combine the mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide the turkey and tomato slices among 4 slices of bread; top with the the remaining bread.
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
I have found that the problem with any sandwich made with sliced tomatoes is that they can get soggy. For that reason I recommend that the first thing you do with the tomatoes is to slice them across the middle horizontally and squeeze out the seeds and the gel that they live in. Then you can slice them thinner for the sandwiches.
Pressing the sandwiches will also tend to warm up the cold turkey and tomatoes, which will release flavors. You have already noticed the nice spread that you will be mixing up--that will counteract the bland fresh tomatoes.
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