Ingredients with Measurements:
- 8 slices of sourdough bread
- 1/2 pound of sliced turkey breast
- 8 slices of cooked bacon
- 4 slices of cheddar cheese
- 2 tablespoons of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of unsalted butter
Special equipment needed:
- Panini press or grill pan
Step-by-step instructions:
1. Preheat the panini press or grill pan to medium-high heat.
2. Spread mayonnaise and Dijon mustard on one side of each slice of bread.
3. On four slices of bread, layer sliced turkey, cooked bacon, and cheddar cheese.
4. Top each sandwich with the remaining slices of bread, mustard and mayonnaise side down.
5. Spread unsalted butter on the outside of each sandwich.
6. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
7. Remove from the heat and let cool for a minute before slicing in half.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Panini press or grill pan set to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 32g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any other bread of your choice.
- Turkey can be substituted with chicken or ham.
- Cheddar cheese can be substituted with any other cheese of your choice.
- Mayonnaise can be substituted with aioli or hummus.
- Dijon mustard can be substituted with honey mustard or whole grain mustard.
Variations:
- Add sliced avocado or tomato to the sandwich.
- Use a different type of bread, such as ciabatta or focaccia.
- Substitute the turkey with leftover Thanksgiving turkey.
- Use different types of cheese, such as Swiss or pepper jack.
Tips and tricks:
- Make sure to spread the mayonnaise and mustard evenly on the bread to prevent the sandwich from becoming soggy.
- Use a panini press or grill pan to achieve the perfect crispy texture.
- Let the sandwich cool for a minute before slicing to prevent the cheese from oozing out.
Storage instructions:
- Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sandwich in a panini press or grill pan for 2-3 minutes, or until heated through.
Presentation ideas:
- Cut the sandwich in half and serve on a plate with a side salad or chips.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
- Add a dollop of pesto or aioli on top of the sandwich.
Pairings:
- Serve with a side of sweet potato fries or potato chips.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Side salad
- Potato chips
- Sweet potato fries
Troubleshooting advice:
- If the sandwich is not crispy enough, increase the heat on the panini press or grill pan.
Food safety advice:
- Make sure to cook the turkey and bacon to the recommended internal temperature of 165°F to prevent foodborne illness.
Food history:
- The panini originated in Italy and is a type of sandwich made with Italian bread and grilled on a panini press.
Flavor profiles:
- The turkey and bacon provide a savory and salty flavor, while the cheddar cheese adds a creamy and tangy taste. The mayonnaise and Dijon mustard provide a subtle sweetness and tanginess.
Serving suggestions:
- Serve the sandwich as a quick and easy lunch or dinner option.
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