Pending: Venetian Panino

Pending recipes are those that I have not made yet and I will get around to... one of these days.

Venetian Panino
Recipe: Giada De Laurentiis

1 garlic clove
8 ounces Gruyere cheese, shredded
2 Tbsp unsalted butter, room temp
2 Tbsp Dijon mustard
12 ounces sliced turkey
12 slices wheat or sourdough bread
6 Tbsp olive oil

Finely chop the garlic in a food processor. Add the cheese, butter, and mustard. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over one side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the slices. Top the sandwiches with the remaining bread slices, cheese side down, pressing gently to adhere. Trim the crusts from the sandwiches and cut in half on the diagonal.

Heat 3 Tbsp of oil in a large, heavy griddle or skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with the remaining 3 Tbsp of oil and sandwiches. Serve immediately.