Ingredients:

  • 4 slices (115g) sourdough or ciabatta bread
  • 6 oz (170g) thinly sliced smoked turkey breast
  • 4 oz (115g) fresh mozzarella, sliced or shredded
  • 2 tbsp (30g) unsalted butter, softened
  • 2 tbsp (30g) basil pesto
  • 2 medium (100g) Roma tomatoes, thinly sliced
  • 1 tsp (5ml) balsamic glaze
  • 1 pinch (1g) dried oregano

Instructions:

  1. Spread a thin layer of basil pesto on the inside of all four bread slices.
  2. Place a layer of mozzarella on two of the bread slices.
  3. Fold the smoked turkey over the cheese to create volume rather than laying it flat.
  4. Top the turkey with thinly sliced tomatoes and a drizzle of balsamic glaze.
  5. Add the final layer of mozzarella and top with the remaining bread slices.
  6. Spread softened butter on the top and bottom exterior of the sandwiches.
  7. Preheat your panini press or skillet over medium heat.
  8. Place the sandwich on the heat. If using a skillet, place your weight on top.
  9. Grill for 2–3 minutes per side until the crust is deep mahogany colored and cheese is bubbling.
  10. Remove from heat and let the sandwich sit for 60 seconds.
  11. Slice diagonally with a serrated knife.
  12. Mix the tomato scraps with a bit of olive oil and dried oregano to make a quick bruschetta topping for another meal.