Turkey Panini with fresh sage and fig preserves

turkey.panini.fig.preserve.3This sandwich is like Thanksgiving dinner contained in a delicious, melty package!

I enjoy finding new and unique food items and then creating recipes using those items.  True story, I was shopping for a rug at Marshalls/TJ Maxx and of course, found myself perusing through the gourmet food aisle.  Typically there’s the usual bottles of BBQ sauce and bags of dry pasta.  But this particular day I happened across a jar of all natural fig preserves.  I love fig products.  Fig balsamic (my favorite flavor of vinegar), fig bars and don’t even get me thinking about fig newtons!  Anyway, I digress…

This delicious sandwich is made with deli turkey, swiss cheese, a chiffonade of fresh sage leaves and fig preserves contained within two thick cut slices of sourdough bread.  Wow, my mouth is watering just thinking about it.  I’ve served it here with a garden salad for a complete meal.

turkey.panini.fig.preserve.1

Turkey Panini with fresh sage and fig preserves
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sandwich
Serves: 1
Ingredients
  • 2 slices of sourdough bread
  • deli turkey meat (amount to taste) - I use a nitrate-free low sodium honey roasted turkey
  • 2 slices Swiss cheese (or more depending on your taste)
  • 3-4 fresh sage leaves - sliced into ribbons, a "chiffonade"
  • 1 Tablespoon fig preserves
  • Butter
Instructions
  1. Butter a slice of bread and lie the butter side down onto a surface to build the sandwich.
  2. Spread the bread with ½ of the fig preserves.
  3. Place one slice of cheese onto the preserves.
  4. Place the sage ribbons onto the cheese.
  5. Next add the turkey, followed by the other slice of cheese.
  6. Butter the second slide of bread.
  7. Spread the non-buttered side of the bread with the fig preserves putting the butter side out.
  8. Place the sandwich onto the Panini press and cook until it becomes nicely browned and the cheese is melted.
  9. Alternate cooking method:
  10. If making this sandwich on a skillet:
  11. Cook it over medium low heat until the bread is nicely browned and the cheese is melted.
  12. I put a foil tent over the sandwich, leaving the sides open for the steam to escape. It melts the cheese nicely while letting the steam escape so the sandwich is not too soft and soggy.
  13. Turn the sandwich over and cook the second side.

 

 

 

 

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