Cast Iron Smoked Turkey Club Panini

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4

TIME1 hour

Cast Iron Smoked Turkey Club Panini
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

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.

1

INSTRUCTIONS

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.

2

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.

3

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.

4

Transfer sandwiches to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 sandwiches. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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