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Turkey and Arugula Panini with Gruyère

For a satisfying lunch or simple supper, serve this sandwich alongside a steamy bowl of Sausage & Swiss Chard Soup (see related recipe at left).

Ingredients:

  • 2 slices country-style bread, each 1/2 inch thick
  • Olive oil for brushing
  • 2 Tbs. mayonnaise
  • 3 oz. sliced roasted turkey breast
  • 1 oz. sliced Gruyère or jack cheese
  • 1/4 cup arugula
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Arrange the turkey on one slice and top with the cheese and arugula. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.
Williams-Sonoma Kitchen.