Tuesday, October 19, 2010
Turkey and Smoked Gruyère Panini with Arugula Salad
Who doesn't love a salad and a sandwich for lunch? Here is a quick fix in 15 minutes. The parsley gives the sandwich a bright and fresh taste to compliment the bold cheese.
Turkey and Smoked Gruyère Panini
4 slices of onion multi-grain loaf
1/2 lb of Boarshead Cracked Peppermill turkey
1/8 lb Boarshead Smoked Gruyère Cheese
Handful of fresh Italian flat leaf parsley, rough chopped
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white balsamic vinegar
1 drop of agave nectar
Dress all four pieces of bread with the aioli. Place turkey, then chopped parsley, then cheese. Spray or brush the top of the bread with olive oil. Put in on the panini press and cook for 5 minutes. Let it rest on a baking rack or it will become soft on the bottom.
1 package of fresh washed arugula
1 roma tomato, chopped
1 tablespoon of red wine vinegar
1 tablespoon of white balsamic vinegar
1 tablespoon of fresh parsley
1/2 teaspoon of Dijon mustard
salt and pepper
2 tablespoons of EV olive oil
In a large bowl combine the vinaigrette ingredients except the olive oil. Once well combined, slowly whisk in the olive oil. Toss the tomatoes in with the vinaigrette and mix well, then add the arugula and toss. Add salt and fresh pepper to taste.
Slice the panini cross wise and stack, toss the salad and you have a quick lunch for a great price. Enjoy