SERVES 4
TOTAL TIME: 35 minutes
We like to use rustic, artisanal bread for this recipe; do not use a baguette, but rather look for a wide loaf that will yield big slices. We like the attractive grill marks that a grill pan gives the panini, but you can substitute a 12-inch nonstick skillet.
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8 |
slices bacon |
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⅓ |
cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 2 tablespoons tomato packing oil |
|
⅓ |
cup mayonnaise |
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8 |
(½-inch-thick) slices crusty bread |
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8 |
ounces deli Swiss cheese (8 slices) |
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8 |
ounces deli smoked turkey (8 slices) |
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2 |
ounces (2 cups) baby arugula |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
2. Arrange bacon between double layers of coffee filters on plate and microwave until crisp, about 5 minutes. Meanwhile, combine sun-dried tomatoes and mayonnaise in bowl.
3. Spread mayonnaise mixture evenly over 1 side of each slice of bread. Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): half of Swiss, turkey, crisp bacon, arugula, and remaining Swiss. Press gently on sandwiches to set.
4. Heat 12-inch nonstick grill pan over medium heat for 1 minute. Brush outside of sandwiches lightly with sun-dried tomato packing oil. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until bread is golden brown and crisp and cheese is melted, about 8 minutes, flipping sandwiches halfway through cooking. Transfer sandwiches to prepared wire rack and keep warm in oven while cooking remaining 2 sandwiches. Serve.