Turkey Piccata Panini

Name: Turkey Piccata Panini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2

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We love a briny moment here at Giadzy, so it is no wonder that are obsessed with piccata. Why not pack all of those classic flavors into a crunchy, cheesy panino? The bright and punchy flavor of capers and lemon make perfect balance with gooey cheese and crispy bread. This is a super easy way to elevate the classic turkey sandwich, all while giving it some Italian flair.

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Servings

Prep Time

20 minutes

Cook Time

10 minutes

Ingredients

For The Caper Spread:

3 tablespoons packed capers, drained and chopped*
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon lemon zest, from 1 lemon
1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon
2 tablespoons olive oil

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2 tablespoons chopped Italian parsley

For The Sandwich:

4 slices sourdough bread
6 slices provolone cheese
1/3 pound thinly sliced turkey breast
1/2 cup baby arugula
2 to 3 tablespoons olive oil
*Cook’s Note: To use salt packed capers instead of brined capers, rinse the salt off of the capers and then soak them in cold water for 10 minutes. Drain well.

Instructions

In a small bowl, mix together the capers, Dijon mustard, salt, lemon zest, lemon juice, olive oil and parsley.
Lay out the 4 slices of bread and divide the caper mixture evenly on each slice, spreading it to the edges. Place 2 pieces of provolone on 2 slices of bread and 1 slice on each of the remaining slices of bread. Ribbon the turkey, dividing evenly, on the double cheese slices of bread. Divide the arugula on top of the turkey and top with the single cheese bread slice. Press gently.
Heat a medium skillet over medium heat. Add 2 tablespoons of olive oil to the hot pan. Place the sandwiches in the pan and top with a lid that is slightly smaller than the pan. Press down lightly. Cook until deep golden brown on the first side, 3 to 4 minutes. Flip the sandwiches, adding another splash of olive oil if needed. Return the lid, pressing lightly, and cook until deeply golden on the second side, another 3 to 4 minutes. Remove from the pan and cut in half before serving.