This weekend was pretty busy. My son came down from Duluth, grandkids stayed the weekend, a baptism today (Jodi’s baby, Sammie was baptized), grocery shopping and now catching up on dinners that have been made.
Friday night we had a simple dinner since the kids were here. Justice doesn’t eat much besides chicken nuggets and macaroni and cheese. But we’re trying to get him (while he is here) try to eat new foods. And it’s been a bit of a struggle this weekend, but he did try this panini and he did say he liked it!!
Score one for Nana again!
This was a super simple one to make. The only problem I had was actually getting the dough to roll out of the container in order to cut into the rectangles.
Here’s all you need:
1 can Pillsbury® refrigerated crusty French or country Italian loaf
1/4 cup barbecue sauce – I left out the BBQ sauce.
1/2 lb thinly sliced deli roasted or smoked turkey
8 thinly sliced red onion slices
4 slices Provolone Cheese
1. Heat closed contact grill or panini maker 5 minutes.
2. Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
3. Spread 1 tablespoon barbecue sauce on each of 4 rectangles. Layer turkey, onion and cheese over sauce. Top with remaining rectangles.
4. Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.
Any flavor barbecue sauce can be used, but if you like more zing, use a spicy barbecue sauce. (Again, I left this out)
We added some pickles and onions to just my panini!! I was actually a bit surprised that this bread turned out as good as it did without baking it first.
Give it a try!
Patricia – Two Girls Cooking