Paninis are the perfect sandwich, in my opinion. The gooey cheesiness of a grilled cheese is combined with delicious and filling toppings, all pressed in perfectly golden and crispy bread. Endless options to customize and impossibly warm and cozy. For this Apple Butter-Dijon Turkey Panini, I paired sweet and fruity apple butter with sharp Swiss, mild Fontina, and tangy dijon for a sandwich that hits all the flavor marks. Smoky sliced turkey adds another layer of flavor while making this panini hearty enough for a meal. I could eat this panini for breakfast, lunch, or dinner and – even better – it comes together in 15 minutes or less. If you’re looking for a comforting, quick, easy, and delicious autumn sandwich, this panini can’t be beat.
The defining feature of a panini that sets it apart from grilled cheeses and melts is the weighted press that is used as it cooks. Weighing the sandwich down seals the toppings together, evenly crisps the bread, and encourages even distribution of ingredients. While a panini press is perfect for the job, I’ve used numerous substitutions in a pinch – ceramic plates, pans, or foil weighed down with bottles of olive oil or cans of tomatoes. Just make sure your weights don’t fall!
Putting this panini together couldn’t be simpler. Starting with a ciabatta roll, I slice the roll in half and butter the outsides. Then I spread dijon mustard on the inside of half of the roll and apple butter inside the other half. I fill the inside with thinly sliced cheese and turkey, then grill and press. Slicing through the crisp bread is almost as satisfying as going in for that first, gooey bite.
I hope you love this Apple Butter-Dijon Turkey Panini as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
Apple Butter-Dijon Turkey Panini
Ingredients
- 2 ciabatta rolls, split in half
- 1 tbsp salted butter
- 2 oz. Fontina cheese, thinly sliced
- 2 oz. Swiss cheese, thinly sliced
- 4 oz. sliced smoked turkey
- 1 tbsp dijon mustard
- 1 tbsp apple butter
Instructions
- Spread butter on the outsides of each split roll.
- On the non-buttered side of the bottom of each roll, spread ½ tablespoon of dijon mustard, followed by half of the sliced Swiss. On the cheese, layer half of the sliced turkey, then top with half of the sliced Fontina. Spread ½ tablespoon of apple butter on the non-buttered side of the top of the roll. Top the panini, apple butter side down.Repeat for the second panini.
- In a dry pan over medium heat, grill the sandwiches, about 3 minutes per side or until the cheese is melted and oozing over the edges. Weigh the sandwiches down as they cook with a cast-iron panini press. If you don't have a press, place another pan on the sandwiches and weigh down with something sturdy and heavy, like soup cans.
- Remove the golden brown paninis from the heat and slice in half before digging in. Serve warm.
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