For the best results, preheat the panini press, and remember that it is better to cook a sandwich on lower heat for a longer time (rather than on high heat) so that the bread turns crisp and toasty without burning. Slightly stale bread will usually hold up better in a press than very fresh bread. See also our Italian Sausage Panini recipe, and try our Smoked Duck and Cherry Pressed Sandwich recipe if you don’t have a panini press (plus, you can use that technique for any other panini recipes).
- Yield: 2 sandwiches
- Difficulty: Easy
- Total: 10 minutes
- Active: 5 minutes
- 2 tablespoons (1/4 stick) unsalted butter, softened
- 4 slices pain au levain, each 1/2-inch thick
- 4 ounces Port-Salut, fontina, or Gouda cheese, shredded on the large holes of a box grater
- 2 tablespoon olive tapenade (store-bought is fine)
- 4 ounces roast turkey breast, thinly sliced
- Preheat the press. Evenly spread 1/4 of the butter on each bread slice and sprinkle with salt. Place 2 bread slices butter side down on a work surface and arrange the half of the cheese on each slice. Place the remaining 2 bread slices down on the work surface and spread half of the tapenade on each slice. Arrange the roast turkey on top of the tapenade and close the sandwich.
- Place the sandwiches on the panini press and grill until the cheese is melted and the sandwich is heated though, about 5 minutes.