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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I got the inspiration for this sandwich from Club Panini from Pets'R'us, but this is a more low fat rendition of it. I find also if you heat the bottom of a medium sized skillet, place it on top of the sandwich, and place a tin foil wrapped brick in the pan on top, it will press it just as well as a George Foreman Grill. Ingredients:
1/4 cup mayonnaise |
1/4 cup dijon mustard |
1/3 cup chives |
9 slices deli turkey |
6 slices swiss cheese or 6 slices provolone cheese |
12 slices crispy cooked bacon, fat drained |
6 slices tomatoes |
6 slices sourdough bread |
3 tablespoons olive oil (to brush on the bread for pressing) |
Directions:
1. Like in Club Panini, Combine the Mayo, mustard and herbs, and set aside.
2. Plave 3 slices of the turkey breast, 2 slices of the cheese, 4 slices of bacon, and 2 slices of the tomato on a slice of bread.
3. Spread the mixture that was set aside on the second slice of bread, and set that side down on the tomato.
4. Spread the olive oil on the outside of the bread, both top and bottom.
5. Brown the Bread with either a George Foreman Grill, or with the Skillet technique explained in the description.
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