Wednesday, May 22, 2013

Dorm Room Dinner: Turkey, Gouda, and Tomato Paninis

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During the busier weeks in our lives, we eat lots of sandwiches, burgers, etc., but I hardly EVER think of paninis.  I don't know why - every time we have them, I love them.  As I mentioned on Facebook last week, we've had very little time to ourselves over the past few weeks.  In fact, even my menus are starting to look a little ridiculous.  Each week, I put together our "weekly menu" it includes what we're food shopping for and what the meals are all on one handy little sheet.  A copy of it goes in my purse (for when we go food shopping) and one goes on the fridge so John knows what to start cooking!
But on May 2nd I had to make a "weekly menu" for 3 weeks worth of meals in the beginning of May because we just have NOT been home.  And not being home means not food shopping and it means not a lot of cooking going on.  Makes for a sad me.  Luckily, this coming weekend I have planned absolutely nothing and plan on cooking my brains out.  Or at least cooking so much I am too tired to stand up by Monday morning!  Always the definition of a good weekend!

Anyway, by the time we got to this week, my creativity had run a little low.  Luckily, we have a great greenmarket in our area with the BEST bread baker ever.  John and I stopped by to get some bread and then ran to the small supermarket to get some freshly sliced turkey and cheese.  The result?  This delicious panini...so good that I wanted to make a different panini every night, much to John's dismay!  But by that time, we were out of bread anyway.  We'll just have to wait until next week's greenmarket to try another new one!
Turkey, Gouda, and Tomato Paninis (adapted from Cuisinart)
Serves:  2
4 slices sourdough bread
2 teaspoons extra virgin olive oil
2 teapoons dijon mustard
4 ounces Gouda Cheese, thinly sliced
6 ounces turkey breast, thinly sliced
4 slices tomato
1/4 cup red onion, thinly sliced

Preheat your panini pan (we use a George Foreman, you can also use a skillet by placing another skillet on top of it).  Lightly brush one side of each bread slice with olive oil.  Place them oiled side down.  On the other sides, spread lightly with mustard.  Then layer sandwiches with cheese, turkey, tomato, and red onion. Top with remaining slice of bread (oiled side up).  

Grill panini for 2-3 minutes, until browned.  Cut in half and serve immdiately.

Until the next time my oven is on...








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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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