Have I mentioned before that my mom works at Williams-Sonoma? Well, she does and I LOVE IT! She is always bringing home recipes, ideas, and fun tools and products for us to try. My favorite tool so far has been the awesome 24-cup muffin tin she found back in the store room. It was marked way, way down and just waiting to be snatched up. Now I can bake an entire recipe of muffins or cupcakes all at once. Beautiful.
Another major winner from Mom was the ‘wichcraft fig and red wine spread she brought me a couple of weeks ago. Mom knows I love pretty much anything fig and this spread was no different. It had a perfect balance of sweet and tart with a nice, full taste from the red wine. I knew immediately what I was going to do with it.
This panini was an easy and very tasty weeknight meal. I used turkey, brie, and arugula, but feel free to use any flavors you like. Don’t like turkey? Use chicken. Don’t live near a Williams-Sonoma? Just use your favorite fig spread mixed with a bit of red wine vinegar. Just use this recipe as a guideline and make it your own. Have fun!
Turkey Panini Sandwiches
an “Apple a Day” original
1 tsp. olive oil
2 whole-wheat rolls, crusty on the outside and chewy inside
4 TBSP ‘wichcraft fig and red wine spread
6-8 slices deli turkey
2 oz. arugula
4 slices brie
freshly-ground black pepper, to taste
1. Brush olive oil on a grill pan or panini press and warm over over medium-low heat.
2. In the meantime, slice the rolls in half. Spread one side of each with the fig spread. Layer on turkey, arugula, and brie. Add pepper, if desired. Put tops on sandwiches.
3. Put sandwiches in press or on grill pan. If your grill pan does not have a top, use a heavy pot or a brick wrapped in foil to press the sandwiches down. Cook five minutes, then remove top and turn over sandwiches, taking care to line up grill marks. Cook four-five minutes more, until the cheese begins to ooze.
4. Let sandwiches rest one minute, then slice and enjoy!
one year ago: fall five-spice pork tenderloin
two years ago: baked whole-wheat penne with roasted vegetables