Turkey and Apple Sandwich

This sandwich is a fall favorite, when apples are abundant and when you have some leftover Thanksgiving turkey to use up. You can make your own pesto, or try a store-bought version. This recipe is inspired by the Turkey-Apple Panini with Camembert and Arugula Pesto recipe from Kathy Strahs’ book “The Ultimate Panini Press Cookbook.”

Serves: 4
Time: 15-20 mins

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Ingredients

For the Sandwich

• 1 TBS butter at room temperature (or olive oil)
• 8 slices whole grain bread or sourdough, sliced from a rustic loaf
• 1/2 cup arugula pesto* (see recipe below)
• 8 oz carved or deli-sliced roast turkey
• 1 Granny Smith apple (or honeycrisp apple), cored and thinly sliced
• 4 oz Brie cheese, sliced

For the Arugula Pesto*

• 2 large garlic cloves (or 2-3 tsp minced garlic in water)
• 1/3 cup chopped walnuts
• 2 cups baby arugula leaves
• 2/3 cup olive oil
• 2/3 cup grated parmesan or Romano cheese
• 1 TBS lemon zest
• 1 TBS lemon juice
• Salt and pepper grinders

(Note: You can also just buy store-bought basil pesto to save time, but the arugula does match the flavor of the sandwich a bit better)

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Method

1. Make the Pesto: Using a blender or food processor, blend the garlic and walnuts for a little while until they become a coarse meal-like texture. Then add the arugula and continue to blend. While still blending, pour the olive oil in a steady stream down the feed tube, and blend until smooth. Scrape the sides of the bowl as needed. Add the cheese, lemon juice, and lemon zest and blend some more, until fully mixed. Transfer to a bowl and season with salt and pepper to taste.
2. Heat the Press: Heat the panini press to medium-high heat.
3. Assemble the Sandwiches: Prepare each sandwich as follows: Spread butter, or use a basting brush to spread olive oil, on the outsides of each piece of bread. Flip slices over and spread arugula pesto on the other side of each piece. Top one slice, per sandwich, with turkey breast, apples, and cheese. Place the other slice of bread on top, arugula side down.
4. Grill and Serve: Place paninis on the grill, 2 at a time, and grill until the cheese is melted and the bread is toasted. Enjoy with a delicious veggie side dish!