Entrées
Turkey Antipasto Panini
1
panini
Serving Size
25
mins.
Prep Time
35
mins.
Total Time
Take customers’ palates on a trip to Italy with this antipasto panini. Its rich ingredients come together to transform this traditional appetizer into an indulgent handheld entrée. Follow up with a classic cannoli to complete the authentic Italian experience.
Ingredients
Turkey Antipasto Panini
1 ea.
Ciabatta roll, cut in half lengthwise
2 tbsp.
Butter, soft
2 tbsp.
Sun-Dried Tomato Mayonnaise
6 ea.
Fresh spinach leaves
3 tbsp.
Marinated Mushrooms
3 tbsp.
Artichokes, marinated, chopped
2 tbsp.
Roasted Peppers, cut into strips
1 tbsp.
Kalamata olives, chopped
1 ½ oz.
Fontina, thinly sliced
Directions
- 1. Spread 1 tablespoon of soft butter on each half of the ciabatta roll.
- 2. Turn the buttered sides of the roll down and place them side by side on a clean work surface.
- 3. Spread the Sun-Dried Tomato Mayonnaise over the bottom portion of the ciabatta roll.
- 4. Arrange the spinach leaves evenly over the Sun-Dried Tomato Mayonnaise and top the spinach with the Marinated Mushrooms, artichokes, Roasted Peppers and olives.
- 5. Stack the sliced turkey over the vegetables.
- 6. Arrange the fontina cheese evenly over the turkey.
- 7. Top the cheese with the crown of the ciabatta roll (buttered side up).
- 8. Place the panini onto the panini grill, close the grill, and grill the bread until it’s golden brown and the cheese has melted.
- 9. Cut and serve the panini.
Ingredients
Sun-dried Tomato Mayonnaise
Yield: ½ cup
¼ cup(s)
Mayonnaise
¼ cup(s)
California sun-dried tomatoes with herbs and oil
—
Salt and black pepper, to taste
Directions
- 1. Combine all the ingredients and blend well.
- 2. Cover and refrigerate until needed.
Ingredients
Marinated Mushrooms
Yield: ¾ cup
⅔ cup(s)
White balsamic vinegar
⅔ cup(s)
Olive oil
1 ea.
Onion, small, cut in half and thinly sliced
½ tsp.
Sea or kosher salt
2 tsp.
Dry mustard
2 tbsp.
Brown sugar
8 ea.
White mushroom caps, large size, stems trimmed, sliced ⅛-inch thick
½ cup(s)
Italian parsley, chopped
¼ cup(s)
Olive oil
—
Salt and fresh black pepper, to taste
Directions
- 1. Combine all the ingredients except the parsley, ¼ cup of olive oil, salt and pepper in a heavy-duty stainless steel pot.
- 2. Bring to a boil, then simmer for 10 minutes.
- 3. Remove the pot from the heat and allow the mushrooms to cool for 3 hours under refrigeration.
- 4. When they’re cooled, drain and discard any excess liquid and place the mushrooms into a stainless steel bowl.
- 5. Toss the mushrooms/onions with the reserved olive oil and chopped parsley, and adjust the salt and pepper.
- 6. Place the marinated mushrooms in a container with a lid. Label, date and refrigerate the container.
Ingredients
Roasted Peppers
Yield: Approximately 3 lbs.
4 lbs.
Bell peppers, red, green and yellow
10 clove(s)
Garlic, minced
—
Extra virgin olive oil, as needed
2 bunch(es)
Italian parsley, chopped
—
Salt, to taste
—
Black pepper, to taste
1 tbsp.
Balsamic vinegar
⅓ cup(s)
Basil, freshly chopped
Directions
- 1. Burn the skins of the peppers over an open flame until the skin is totally black. Do not dry out the flesh of the peppers.
- 2. Place the blackened peppers in a stainless steel bowl, cover it with foil and allow them to cool.
- 3. Remove the charred skin under cold running water.
- 4. Cut open the peppers and remove the seeds and stems. Place them in a colander to allow excess water to drain.
- 5. Cut the peppers into ½-inch strips.
- 6. Combine the peppers with the remaining ingredients, coating them in olive oil and adjusting the seasoning.
- 7. Chill the peppers completely, allowing them to sit for 10 minutes at room temperature before serving.
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