This turkey, bacon, and swiss panini has became a staple in my house, and I want you all to have it! It's simple and delicious.
A word on Equipment
If you don't have a panini press, you can use a cast iron skillet and a dutch oven to achieve the same results. Personally I find no difference in using a press, and using a skillet. If using a panini press, follow manufacture's instructions.
- 1 lb of smoked turkey
- 8-10 strips of bacon
- 12 slices of swiss cheese
- 1/2 cup of Mayo (I prefer Duke's)
- Sun Dried Tomatoes and Oil
- Arugula or Baby Spinach
- 8 1/2 inch slices of a rustic load of bread of your choice (I prefer a nice Italian loaf)
- Begin by preheating your oven to 200 degrees Fahrenheit. The purpose of this is to keep the paninis warm while you finish cooking any remaining paninis.
- Begin by warming your skillet over Medium heat. Cook your strips of bacon turning intermittently until golden and crispy. Remove the bacon from the pan and pat off the grease using some paper towels. Dispose of any drippings lefts in the pan.
- Mix together the mayo and 16 of the sun dried tomatoes. Save the oil for later.
- Line out all the pieces of bread, and take the tomato oil and coat the bread using a brush. This gives a great toasty flavor and color to the bread. Flip over the bread.
- Now apply the mayo and 2 pieces of the tomatoes to each slice generously.
- Begin assembling the sandwiches in the following order: Bread Slice, Bacon, Turkey, Swiss, Arugula, Bread Slice. Give a nice even press to set the sandwiches.
- Heat the skillet to medium heat, and reduce to medium-low heat. Add two sandwiches to the skillet and place the dutch oven on top to create pressure. Cook 4-6 minutes on each side. Once first two are completed, transfer to a baking sheet and cook the other two sandwiches.
- Serve and enjoy!