I’ve made this recipe before but slightly different than the one I’m about to show you. The original recipe is in this cookbook called “Panini” by Melanie Barnard. This book has a ton of awesome panini ideas which I have been meaning to try but I have so far only had the one called “Rustic turkey with brie and apples”. The recipe calls for whole-wheat country bread, watercress, lemon juice, fresh thyme, and walnut oil which I did not have and did not really want on my panini (except for the whole-wheat country bread but I forgot to buy that at the store). I think the last time I made this panini I was with my mom when we first got the book and we almost followed the recipe 100% but left out the walnut oil because my brother is allergic to nuts and we thought he might want to use the same panini press for a different sandwich. I can give you the recipe if you really want it, but I’ll show you how I put my twist on it this time. It really did turn out delicious, especially if you like brie!
Here’s the process step-by-step:
Step 1 – Gather bread (I chose honey-wheat but whole-wheat would be good also), a Granny Smith apple cut into slices, and a wedge of brie sliced into rectangular slices
Step 2 – Gather your smoked turkey breast cold cuts from the deli. I got Boar’s Head Honey Maple Turkey from Publix and it was pretty delicious on this panini, so I would recommend it.
Step 3 – Preheat your panini press/grill to Medium-High heat
Step 4 – Prepare your honey-dijon dressing. Literally mix honey with dijon mustard. I prefer Grey Poupon, but it’s really up to you (I know some people don’t like Grey Poupon…weirdos!)
Step 5 – Slather the good stuff on your bread slices
Step 6 – Place generous amounts of brie on top of your honey-dijon. Be aware that this cheese melts pretty gooey so don’t over-do it, but don’t skimp out either. This is America and we like cheese here.
Step 7 – Top with Granny Smith apple slices
Step 8 – Put some turkey on there and place the other side of the bread on top. I didn’t realize that I overloaded the panini just a tad. You may need to do what I had to do which was take the apples and brie off the second side and place it on top of the turkey like so. I didn’t really think this through much when I did this.
Step 9 – The product before conductive heat transfer application (you almost forgot I was a nerd, didn’t you!)
Step 10 – Place the panini on the press….
Step 11 – Press it, press it good!
Step 12 – Keep pressing…
Step 12 – While you’re waiting for your delicious sandwich, I recommend indulging in some leftover apple slices with honey on them. So good!
Step 13 – Okay, this looks pretty good, the cheese is all melty and the crust is (almost) browned. I gave up at this point, as I was hangry. That’s the technical term.
Step 14 – If you have leftover apple slices like I did (it was a meal for one), you can make a pretty plate! I added honey to my apples as stated previously.
Step 15 – Optional – Add your favorite white wine.
Step 16 – Required – Ignore step 15 and drink your damn wine! Seriously though, I recommend a good Chardonnay with this meal. It really compliments the tartness of the apples and the sweetness of the honey as well as the honey-dijon and brie. Bascially, it compliments everything. And you get a healthy buzz going. So there’s that.
Alright, well I hope you try this recipe out and let me know if you like it. I really enjoyed it. It was something that my boyfriend would hate though, so I only get to make things like this when he’s not home. He’s more of a meat-and-potatoes kinda guy. Don’t get me wrong, I love me a good steak and potatoes but I do like to try things a bit “outside the box”. I think he’s missing out a bit 😉
Thanks for reading!