Serves 4
This sandwich is all about the ingredients. Buy the best fresh turkey available. Deli “cold cuts” are full of preservatives and artificial ingredients. Also, if possible, go for wild mushrooms. The resulting flavor will be worth the price. I love a pressed sandwich, but if you don’t have a panini press, you can melt the cheese-topped sandwich halves under the broiler before topping with the ciabatta tops.
½ cup canola oil
3 cloves garlic, sliced
2 cups sliced fresh mushrooms, woody stems removed
Kosher salt
Fresh ground black pepper
9 small sage leaves, chopped
8 large Brussels sprouts, halved, cored, and leaves pulled apart
1 pound thinly sliced turkey
4 ounces Swiss cheese, thinly sliced
6 to 8 cloves Garlic Confit (here)
4 ciabatta, halved and toasted
Heat a panini press. Line a tray with paper towels.
Heat the oil in a large skillet over medium heat. Add the sliced garlic and sauté until soft and fragrant. Add the mushrooms and season with salt and pepper. Pan-fry the mushrooms until golden, adding the sage leaves as they brown. Add the Brussels sprout leaves and season with salt and pepper. Sauté until the leaves are slightly caramelized around the edges. Transfer the mixture to the paper towel–lined tray to drain off the excess oil.
Assemble the sandwiches by dividing the ingredients among the four ciabatta bottoms: Begin with the turkey, followed by the mushroom mixture, then the cheese. Spread garlic confit on the four remaining ciabatta pieces, and place on top of the cheese. Press the sandwiches in the hot press, then halve on the diagonal. Serve warm.