Cast Iron Smoked Turkey Club Panini
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WHY THIS RECIPE WORKS
Italians have it right when it comes to sandwiches: They load meat, cheese, and flavorful condiments between slices of crusty bread and then compact the whole thing in a heated, ridged press for dense, melty grilled packages called panini. ... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We like to use rustic artisanal bread for this recipe; do not use a baguette, but rather look for a wide loaf that will yield big slices.
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch cast-iron skillet over medium heat until crisp, 12 to 15 minutes. Transfer bacon to paper towel–lined plate. Pour off fat from skillet, then wipe skillet clean with paper towels.
Combine mayonnaise and tomatoes in bowl. Brush tomato oil on 1 side of bread slices. Flip slices over and spread mayonnaise mixture on second side. Assemble 4 sandwiches by layering ingredients as follows between prepared slices (with mayonnaise mixture inside sandwiches): half of Swiss, turkey, bacon, arugula, and remaining Swiss. Press gently on sandwiches to set.
Heat now-empty skillet over medium heat for 3 minutes. Place 2 sandwiches in skillet, reduce heat to medium-low, and set Dutch oven on top. Cook until bread is golden and crisp, 4 to 6 minutes per side, redistributing sandwiches as needed to ensure even browning.
Transfer sandwiches to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 sandwiches. Serve.