Turkey Club Panini Recipe Recipe For Zucchini

HATCH CHILE TURKEY PANINI

Steps:

• Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
• Place the panini on a panini press for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
• Plate the panini with the peppers.

TURKEY AND ZUCCHINI BURGERS

Steps:

• Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallions, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides of each with the oil.
• Heat a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on the toasted buns with lettuce, mustard and red onion; add pickle spears on the side.
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TURKEY CLUB PANINI (SANDWICH)

Steps:

• Assemble sandwich using all ingredients except oil. Brush oil on bread or spray with butter.
• Cook until sandwich is crisp on the outside and cheese has melted.

ZUCCHINI PANINI

Steps:

• Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
• Preheat a griddle or grill pan to medium-high.
• Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
• Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
• Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
• Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.

SMOKED TURKEY CLUB PANINI

Steps:

• Cook bacon until crisp. You can use a skillet or use the microwave, placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn't fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.
• Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.
• Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use an indoor grill pan for my paninis but a skillet would work just as well. I place 2-3 sandwiches (depending on the size of the sandwich) in the grill pan and weigh the sandwiches down with a heavy pot (you can also use a foil-covered brick or similar object). Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

TURKEY AND AVOCADO PANINI

Steps:

• Spread one side of sandwiches with honey Dijon dressing, and top with baby spinach leaves. Next, layer turkey breast and red onion over the spinach.
• On the other half of the sandwich, place the avocado slices. Season to taste with salt and pepper. Sprinkle goat cheese over avocado slices. Close sandwiches.
• Preheat a panini press according to manufacturer's directions. Spray panini press with cooking spray. Place sandwiches into the press and close. Cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.

CLUB PANINI

Steps:

• Combine the mayonnaise, mustard and herbs, set aside.
• Place 3 turkey slices, 2 cheese slices, 4 bacon slices and 2 tomato slices on half of the bread slices.
• Spread remaining bread slices with the mayonnaise mixture, place, mayo sides down, on top of the tomato.
• Spread the outsides of sandwiches with the olive oil or mayonnaise, on the top slice spread it just before you turn it over.
• Brown in a non-stick frying pan on medium heat, pushing down with a spatula, until browned on both sides.