Cast Iron Smoked Turkey Club Panini
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. We wanted a smoked turkey panini recipe that we could make without a fancy press, so we turned to our trusty cast-iron skillet, which can produce steady, even heat just like that specialized appliance. To build the sandwich, we used bold, zesty sun-dried tomatoes mixed into mayonnaise for a deeply flavored condiment that perfectly complemented the smokiness of the turkey. We also brushed some of the oil from the tomatoes on the bread for an additional flavor boost and a crisp, golden exterior. Bacon, crisped in the skillet, gave the sandwich additional smokiness and crunch, and Swiss cheese and arugula added flavorful depth. Cooking the sandwiches in the skillet under a heavy Dutch oven created perfectly pressed panini.