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Turkey, Havarti, Bacon Panini
The first time I had a panini, it was a Cuban Panini that ordered at a restaurant that for the life of me, I can’t remember the name of. I may not remember the name of the restaurant but I sure remember the sandwich. It was love at first bite.
Panini and Soup
Hands down, one of my favorite lunch consists of: half of a panini, a cup of homemade soup, handful of potato chips, a dill pickle and for dessert a couple of cookies. That sounds like a lot to eat but it really isn’t. (Ok, minus the chips and cookies)
Hope you enjoy this recipe for Turkey, Havarti and Bacon Panini. It’s Delicious.
For this panini we used buffalo-style turkey breast and hickory-smoked turkey breast. Harvarti cheese which is a Danish cheese that is mild in flavor with a slight tang. A nice smokey, salty bacon completes the line up.
Delicious for lunch with a cup of soup, chips and a few cookies.
- 4 tablespoons butter
- 1/2 pound deli buffalo-style turkey breast, shaved
- 1/2 pound deli hickory-smoked turkey breast, shaved
- 8 thin slices Havarti cheese
- 8 slices bacon, fry until crisp, drain on paper towels
- 8 slices french bread with garlic and herb topping cut slices 1/2 inch thick, or use bread of your choice
- 2 tablespoons olive oil mayonnaise or mayonnaise
- 2 tablespoons Dijon mustard
Heat your panini press to medium-high heat or if you have a panini press like mine, when the green light goes on
Lightly spread mayo on bread slices; top one slice of bread with: buffalo-style turkey breast, bacon, cheese, mustard and hickory-smoked turkey breast.
Close the sandwich with the other slice of bread, butter top.
Place buttered side down on panini press, butter top slice.
Close lid and grill for 4 to 5 minutes or until cheese is melted and bread is toasted.
Panini Press by Hamilton Beach