This turkey sandwich was supposed to be a lean accompaniment to the slightly high-carb watercress soup in the previous post, but all my good intentions flew out the window when I saw the slab of bacon while shopping for the turkey. I find it hard to say no to bacon and after assembling my sandwich this way, I would not have it any other way.
Turkey Honey-Dijon Panini
- French sourdough bread loaf, thickly sliced ( I got mine at Bizu and had them slice it)
- Swiss cheese, thinly sliced (I used Emmental)
- Hickory-smoked turkey, shaved
- Bacon, thickly sliced and fried until crispy
- Honey dijon dressing (below)
-Brush the outside of the top and bottom halves of your sandwich with a little olive oil.
-Flip the bread slices over and generously cover the other side (the inside) of both halves with the honey dijon dressing.
-Layer on the cheese on both halves.
-Loosely pile on the turkey on the bottom half of the sandwich and top with crispy bacon.
-I had more watercress and so added this to the assembly.
-Put both halves together and press in a panini grill until cheese is melted and the exterior of your sandwich is toasted to your liking.
-Eat hot off the grill!
Honey Dijon Dressing
- 1/2 cup Vegetable oil
- 1/2 cup Honey
- 1/4 cup Lemon juice, freshly squeezed
- 2 T Dijon mustard
-Whisk ingredients together in a bowl or shake in a tightly covered container.
-Whisk or shake before using.
-Store in the refrigerator.
In addition to the soup and sandwich, my neighbor Jo, who joined me for lunch brought a nice caprese salad of sliced salad tomatoes, mozzarella cheese and a generous chiffonade of italian basil dressed in a balsamic vinaigrette and freshly cracked pepper. Satisfyingly, the salad went very well with the turkey panini sandwich.