We love sandwiches in my house so I’m always looking for new ingredient combos to pile between slices of bread. This recipe features turkey, smoked mozzarella, peppery arugula, and tangy whole grain mustard. I used my favorite sandwich bread, Portland French Bakery Sliced Hearth Rustic Wheat Loaf, but you can use whatever hearty bread you like. Serve with a lightly dressed salad or zippy pickled veggies!
Turkey, Smoked Mozzarella and Arugula Panini
-recipe from Williams-Sonoma.com
Smoked mozzarella complements the mild turkey and tangy mustard in this takeoff on the Italian tradition of pressed sandwiches. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions. If not, you can easily weight these tasty sandwiches with a heavy pan and a couple of heavy objects, as described below in the recipe. Serves 4.
1 loaf Italian or French bread, about 3/4 lb.
1/2 cup olive oil
1/2 cup whole-grain mustard, plus more, to taste
1/2 lb. thinly sliced roasted turkey
1/2 lb. smoked mozzarella cheese, thinly sliced
1 small bunch arugula, stems removed, torn into large pieces
Cut the loaf of bread crosswise into 4 equal sections and then split each section horizontally. Brush the cut sides with some of the olive oil. Spread the 4 bottom halves with the mustard. Divide the turkey among the bottom halves. Top with the cheese and then with the arugula. Cover each with a top half of the bread.
Heat a grill pan or heavy fry pan over medium-high heat. Lightly brush the outside of the sandwiches with the remaining olive oil.
When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until the sandwiches are browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Serve immediately.