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Turkey, Gruyere, Jalapeno, and Mustard Panini

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“In ‘ Panini ‘ by Jennifer Joyce”
READY IN:
23mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 ciabatta rolls
  • 3 tablespoons grainy mustard
  • 3 12 ounces gruyere cheese (sliced or grated)
  • 2 tablespoons pickled jalapeno peppers, drained
  • 4 thick slices roasted turkey
  • vegetable oil, for sauteing and brushing

Directions

  1. Preheat a Panini grill.
  2. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
  3. Slice open lengthwise.
  4. Spread the mustard over the inside of each sandwich.
  5. On roll bottoms, top with cheese, follow with jalapenos, and finish with turkey; cover with roll tops.
  6. Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturer’s instructions.
  7. The bread should be golden brown and the filling warmed through.

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