Turkey and prosciutto panini with sage

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PREP TIME

15 min

TOTAL TIME

20 min

Makes

4 Servings

Turkey and prosciutto panini with sage

Turkey and prosciutto panini with sage. (Photo, Sian Richards.)

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.

Nutrition (per serving)

  • 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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