Smoked Turkey, Plum and Brie Panini Appetizers
- 4 tablespoons unsalted butter, softened, divided
- 8 slices French or country bread, sliced 1/2-inch thick
- 1/4 cup plum or apricot preserves
- 1 pound smoked turkey breast, sliced
- 1 (400-gram) wheel Brie, sliced
- 4 ounces baby arugula, up to 6 ounces
Spread 1 teaspoon butter on a slice of bread.
Spread 1 tablespoon of preserves on top, then top with a few turkey slices, Brie slices and a few arugula leaves.
Spread 1 teaspoon butter on another piece of bread and press it, buttered-side down, into the sandwich.
Repeat with butter, bread, preserves, turkey, brie, walnuts, and arugula to create 4 total sandwiches.
Heat a heavy skillet over medium-low heat.
Melt 1 teaspoon butter in the skillet, swirling the pan to coat.
Place one sandwich in skillet and weigh it down with a heavy pot (or an ordinary brick wrapped in aluminum foil) to compress the sandwich.
Toast, compressed, until golden brown, about 1 minute on each side.
Repeat with remaining sandwiches and cut each into appetizer-sized slices before serving.
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- 4 tablespoons unsalted butter, softened, divided
- 8 slices French or country bread, sliced 1/2-inch thick
- 1/4 cup plum or apricot preserves
- 1 pound smoked turkey breast, sliced
- 1 (400-gram) wheel Brie, sliced
- 4 ounces baby arugula, up to 6 ounces