Turkey and prosciutto panini with sage

Prep 15 min
Total 20 min
Makes 4 Servings

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1 tbsp
2 1/2 tsp
Dijon mustard, divided
1/8 tsp
1 cup
8 slices
crusty Italian bread, 1/2-in. thick
1 cup
500 g
leftover roast turkey, cut into 16 slices
12 slices
sage leaves, torn
2 tbsp


  • 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.


Calories 859, Protein 60 g, Carbohydrates 52 g, Fat 50 g, Fibre 5 g, Sodium 1791 mg. Excellent source of Vitamin B6
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