Best Venetian Panino Recipes

VENETIAN PANINO

Venetian Panino image

Provided by Giada De Laurentiis

Time 28m

Yield 6 to 12 sevings

Number Of Ingredients 7

Ingredients

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Steps:

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

VENETIAN PANINO

Venetian Panino image

Make and share this Venetian Panino recipe from Food.com.

Provided by Gadget_Queen

Categories Lunch/Snacks

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces turkey, sliced
12 slices whole wheat bread or 12 slices sourdough bread, crusts removed
6 tablespoons olive oil

Steps:

Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable.
Spread the cheese mixture over 1 side of each bread slice.
Arrange the turkey slices over the cheese mixture on half of the bread slices.
Top with the remaining bread slices and press gently.
Cut the sandwiches in half.
Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side.
Transfer to serving platter and tent with foil to keep them warm.
Repeat with remaining 3 tablespoons of oil and sandwiches.
Serve immediately.

Nutrition Facts : Calories 543.1, Fat 36.7, SaturatedFat 13.3, Cholesterol 90.6, Sodium 543.6, Carbohydrate 26.5, Fiber 4, Sugar 3.4, Protein 28.6

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