Turkey Club Panini:
Turkey cutlets
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp chili powder
1/4 tsp cumin
1 tomato
Deli sliced cheese (I have muenster, but would go well with monterey or pepper jack)
Bacon
Thinly sliced serrano or jalapeno peppers
Thinly sliced serrano or jalapeno peppers
Mayonnaise
Sour cream
1 can chipotle peppers in adobo, or chipotle salsa
Fresh lime juice (if you have it)
1 can chipotle peppers in adobo, or chipotle salsa
Fresh lime juice (if you have it)
Butter
Any bread that won't break apart under heat, such as french, country white, rye, wheat, sourdough, etc.
Preheat a medium sized skillet to medium and put 6 slices of bacon in before the pan heats. It's important to start cold so the fat can render off and you don't have flabby bacon. Cause c'mon, who wants flabby bacon? After the bacon is done, take it out and set it on some paper towels. Drain most of the bacon fat off (all but maybe 1 tbsp) and turn your heat up to medium high. Season your 2 turkey cutlets evenly with the chili powder, cumin, 1/2 tsp salt, and cracked black pepper. Sear them in your skillet and cook about 3 to 4 minutes per side. Set them aside with the bacon. Next, we make the "chipotle" part! Mix equal parts mayonnaise and sour cream (say about 2 tbsp each) in a bowl. Add a pinch of salt and pepper, and a squeeze of lime juice. Toast your bun on a dry skillet or toast in the oven.
To assemble, put some of the chipotle mixture on each bun. Pieces or slices of turkey cutlets go on next. Put one or two (it depends how much cheese you like!) slices of cheese next. Add as many or as little of the sliced serranos or jalapenos that you want, and the bacon on top of that. Put on your beautiful sliced tomato. Top if with the top bun and put in a panini press for 3 minutes, or in a lightly buttered skillet, weighed down with a heavy pan with a can, for the same amount of time. YUM!
Preheat a medium sized skillet to medium and put 6 slices of bacon in before the pan heats. It's important to start cold so the fat can render off and you don't have flabby bacon. Cause c'mon, who wants flabby bacon? After the bacon is done, take it out and set it on some paper towels. Drain most of the bacon fat off (all but maybe 1 tbsp) and turn your heat up to medium high. Season your 2 turkey cutlets evenly with the chili powder, cumin, 1/2 tsp salt, and cracked black pepper. Sear them in your skillet and cook about 3 to 4 minutes per side. Set them aside with the bacon. Next, we make the "chipotle" part! Mix equal parts mayonnaise and sour cream (say about 2 tbsp each) in a bowl. Add a pinch of salt and pepper, and a squeeze of lime juice. Toast your bun on a dry skillet or toast in the oven.
To assemble, put some of the chipotle mixture on each bun. Pieces or slices of turkey cutlets go on next. Put one or two (it depends how much cheese you like!) slices of cheese next. Add as many or as little of the sliced serranos or jalapenos that you want, and the bacon on top of that. Put on your beautiful sliced tomato. Top if with the top bun and put in a panini press for 3 minutes, or in a lightly buttered skillet, weighed down with a heavy pan with a can, for the same amount of time. YUM!
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