Apple Butter-Dijon Turkey Panini
Crisp ciabatta is hot-pressed with gooey cheese, smoky turkey, sharp mustard, and sweet apple butter for an addicting autumn 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.