A panini is a grilled sandwich that can be prepared in a panini press, countertop grill, grill pan or even a heavy skillet. Some people think the best part of a panini is the perfectly toasted bread; others prefer the warm filling and perfectly melted cheese. This sandwich delivers both.
- 2 medium red bell peppers*
- 2 tablespoons mayonnaise (or aioli)
- 8 thin slices bread (preferably Italian bread)
- 1/2 pound leftover turkey (preferably white meat), thinly sliced
- 4 thick slices Brie cheese
- Extra-virgin olive oil (as needed)
For the Peppers: Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skins blister evenly. Place the blistered peppers in a covered container (or in a bowl covered with plastic wrap), and cool. When cool enough to handle, peel off the dark skins and remove the seeds.
For the Panini: Preheat a grill pan over medium-high heat. Spread mayonnaise (or aioli) on one side of each bread slice. Place several slices of turkey on top of the mayonnaise. Top the turkey with an even layer of roasted peppers, then place a slice of Brie over the peppers. Top with another slice of bread, mayonnaise-side down, then brush both outer sides of the prepared sandwich with olive oil.
Weight the sandwiches down with an aluminum foil-covered brick or grill press. Press the sandwiches 2 or 3 minutes on each side, then serve immediately. (Note: If you have a panini grill, place the assembled and oiled sandwiches in the panini grill, then close the lid and grill until crisp, about 3 to 4 minutes. Serve immediately.)
Tips and Techniques* Use one 16-ounce jar of roasted red peppers for a quick and easy substitute. Drain the peppers well, and pat dry with paper towels before using.
Makes 4
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