Turkey And Prosciutto Panini
1
- Prep Time15 mins
- Total Time20 mins
- Makes4 Servings
Turkey and prosciutto panini with sage. (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.
How to make a Thanksgiving sandwich
https://www.youtube.com/watch?v=IdwnEMYuvg0
Nutrition (per serving)
Calories 859, Protein 60g, Carbohydrates 52g, Fat 50g, Fibre 5g, Sodium 1791mg.
Excellent source of Vitamin B6.