Turkey Bacon Panini with Sundried Tomato Aioli
Justin Kanter
ingredients
- 1 lb. Honey maple Turkey Breast, sliced
- 8 oz sharp cheddar cheese, sliced .
- 8 slices country-style white bread .
- 8 slices bacon, cooked
- Aioli:
- 1 cup Sun Dried Tomatoes in oil; drained
- 4 large Eggs
- 4 tablespoons Garlic; minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Fresh lemon juice
- 3 cups Ex-virgin olive oil
- Salt and fresh ground white pepper to taste
directions
- 1
Aioli:
- 2
Finely chop sun-dried tomatoes in processor. Add egg, garlic, mustard and lemon juice and blend well. With machine running, gradually add oil through feed tube in slow steady stream. Blend until smooth and thick. Season with salt and pepper (Can be prepared 2 days ahead
- 3
Panini:
- 4
Heat panini press to medium-low heat. Fry the bacon and let drain. Spread Aioli on 4 slices of bread. Top with slices of Cheddar, 2 pieces of bacon, and 4 ounces of sliced turkey. Place the remaining bread on top. Place on panini press & cook this until cheese is slightly melted & bread is browned & crispy.
Source: Justin Kanter
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