Venetian panino

  • Preparation Time12 mins
  • Cooking Time16 mins
  • Serves6
  • DifficultyEasy
225 g Gruyere, shredded
25 g butter, at room temperature
2 tbsps Dijon mustard
1 garlic clove, chopped
340 g sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tbsps olive oil

1) Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

2) Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

3) Heat 3 tbsps of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

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