Jerk Turkey Panini with Sundried Tomato Mayo
- Yield: 4 sandwiches 1x
Ingredients
Scale
- 8–12 slices Cooked Bacon
- 8 slices thick-cut Crusty Bread
- 1/2 pound Swiss Cheese, _thinly sliced _
- 1/2 pound Boars Head Jerk Turkey, _thinly sliced _
- 3 cups Baby Spinach
- Butter, for spreading
Sun-dried Tomato Mayo:
- 1/2 cup Sun-Dried Tomatoes, packed in oil, patted dry and minced
- 1/2 cup Mayonnaise
Instructions
- Cook bacon until crisp. Once finished cooking, drain cooked bacon on a paper towel lined plate.
- In a small bowl, combine the sun-dried tomatoes and mayonnaise.
- Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach, and remaining cheese.
- Top with remaining bread, butter side up.
- Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use my handy panini press and that allows me to place 2 sandwiches (depending on the size of the sandwich) on the press.
- Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.