Ella Lawrence and Aida Mollenkamp
For the best results, preheat the panini press, and remember that it is better to cook a sandwich on lower heat for a longer time (rather than on high heat) so that the bread turns crisp and toasty without burning. Slightly stale bread will usually hold up better in a press than very fresh bread.
- 2 tablespoons (1/4 stick) unsalted butter, softened
- 4 slices pain au levain, each 1/2-inch thick
- 4 ounces Port-Salut, fontina, or Gouda cheese, shredded on the large holes of a box grater
- 2 tablespoon olive tapenade (store-bought is fine)
- 4 ounces roast turkey breast, thinly sliced
- 1Preheat the press. Evenly spread 1/4 of the butter on each bread slice and sprinkle with salt. Place 2 bread slices butter side down on a work surface and arrange the half of the cheese on each slice. Place the remaining 2 bread slices down on the work surface and spread half of the tapenade on each slice. Arrange the roast turkey on top of the tapenade and close the sandwich.
- 2Place the sandwiches on the panini press and grill until the cheese is melted and the sandwich is heated though, about 5 minutes.
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