Turkey, Smoked Mozzarella and Arugula Panini
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 here.
- 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. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).