Turkey And Prosciutto Panini
2
- Prep Time15 min
- Total Time20 min
- Makes4 Servings
Photo, Sian Richards.
Prosciutto, arugula and homemade dijon mayo take the humble turkey sandwich to new heights.
Ingredients
1 egg yolk
1 tbsp lemon juice
2 1/2 tsp Dijon mustard, divided
1/8 tsp salt
1 cup olive oil
8 slices crusty Italian bread, 1/2-in. thick
1 cup arugula
500 g leftover roast turkey, cut into 16 slices
12 slices prosciutto
12 sage leaves, torn
2 tbsp olive oil
Instructions
WRAP a damp kitchen towel around the base of a large bowl (to prevent it from slipping). Combine egg yolk, lemon juice, 1/2 tsp Dijon and salt in bowl. Whisk until frothy, about 30 sec. Gradually drizzle in 1 cup olive oil, continuing to whisk. Whisk until mixture thickens to a spreadable consistency, 1 to 2 min. You should have 1 cup mayo. Measure out 1/2 cup and refrigerate up to 3 days for another use. Stir remaining 2 tsp Dijon into remaining 1/2 cup mayo.
SPREAD each bread slice with mayo mixture. Divide arugula among 4 bread slices. Top each with 4 turkey slices, 3 prosciutto slices and 3 sage leaves. Top with remaining bread. Brush both sides of sandwiches with 2 tbsp olive oil.
PREHEAT grill pan or panini press over medium-high. Lay 2 sandwiches on grill pan. Press down with the bottom of another pan until grill marks appear, 1 min. Flip and continue grilling, 1 more min. Repeat with remaining sandwiches. Serve warm.
Kitchen tip
Speed up your sandwich prep by using 1/2 cup store-bought mayonnaise instead of making your own.
Nutrition (per serving)
Calories 859, Protein 60g, Carbohydrates 52g, Fat 50g, Fibre 5g, Sodium 1791mg.
Excellent source of Vitamin B6.
Here are more of our best recipes for turkey leftovers.
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