Turkey, Roasted Red Pepper, and Brie Panini
Makes 4.
Ingredients:
2 medium red bell peppers*
2 tablespoons mayonnaise or aioli
1/2 pound leftover turkey (preferably white meat), thinly sliced
8 thin slices bread (preferably Italian bread)
1 wedge Brie cheese, sliced
• extra-virgin olive oil, for drizzling
1.
For the Peppers: Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly. Place the blistered peppers in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins and remove the seeds.
2.
For the Panini: Preheat a grill pan over medium-high heat. Spread mayonnaise on one side of each slice of bread. Place several slices of turkey on top of the mayonnaise on 4 slices of the bread. Top the turkey with an even layer of roasted peppers, then place an even layer of sliced Brie over the peppers. Top with another slice of bread, mayonnaise side down, then brush both outer sides of the prepared sandwich with olive oil.
3. Weight the sandwiches down with an aluminum foil-covered brick or grill press. Press the sandwiches 2 or 3 minutes on each side, then serve immediately. (Note: If you have a panini grill, place the assembled and oiled sandwiches in the panini grill, then close the lid and grill until crisp, about 3 to 4 minutes. Serve immediately.)
*Note: Use one 16-ounce jar of roasted red peppers for a quick and easy substitute. Drain the peppers well and pat dry with paper towels before using.
B-man
