Makes 4 panini sandwiches
8 slices crusty country bread (about 7 x 3-½ x ½) 4 teaspoons extra virgin olive oil 2 teaspoons Dijon-style mustard 4 ounces Gouda cheese, shredded or very thinly sliced 8 ounces thinly sliced smoked turkey breast 12 thin slices tomato (beefsteak) or 16 thin slices Roma tomato 2 ounces very thinly sliced red onion
Calories 348 (36% from fat) · carb 31g · protein 25g · fat 14g · sat fat 6g · chol 57mg · sod 1174mg · calc 215mg · fiber 1g
Preheat the Cuisinart™ Griddler in the closed grill position on 375°F. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Spread lightly with mustard. Build the sandwiches in this order -cheese, smoked turkey, tomato - using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled side up. Lay two sandwiches on the bottom grill plate of the preheated Griddler™ evenly spaced. Close Griddler™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-½ minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.