Take your average turkey sandwich to the next level with a citrusy spread and a few minutes on the panini press.
2 tablespoons canola mayonnaise
1/4 teaspoon grated lime rind
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 (1-ounce) slices white bread
1/2 pound deli-sliced smoked turkey (such as Boar's Head)
2 cups trimmed watercress
4 (1/2-ounce) slices provolone cheese
How to Make It
Heat a grill pan over medium-high heat.
Combine first 6 ingredients; spread evenly over 4 bread slices. Top evenly with turkey, watercress, cheese, and remaining 4 bread slices.
Coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 2 minutes on each side (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.
These were fantastic and I am making them for the second week in a row. I did not use my grill; I simply toasted the bread to save time. I had planned to have one with an orange for lunch but I recommend adding a light soup as I didn't think they were filling enough to hold me until dinner without a little more help but the sandwich itself is delicious! I added a slice of turkey bacon to each sandwich which I thought made it perfect.
My husband said I could only give this 3 stars if I gave the following disclaimer: I burned these. Badly. We assumed they'd be about 3 stars if they weren't burned, but it was really hard to tell. The citris aoli was delicios!! We had a simple meal with BBQ hchips and grape tomatoes.