Recently, I was craving a sandwich, and for some reason, a panini came to mind. Anytime I visit New York City, I absolutely have to get a chicken panini from the food court in Grand Central Station. I know, I know. Not so glamorous or adventurous, but I was hooked after the first bite. So I started to think about how to recreate that taste at home, based on ingredients (and equipment) that I had. Then the light bulb went on. Could it be that a George Foreman grill can double as a panini maker? It's a machine that I usually reserve for cooking hamburgers (to lighten up the fat content), but I decided to give a panini a try. Let's just say, it was a knock out.
Turkey Panini
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
2 slices of wheat bread
2 slices of cooked turkey breast
1 tbsp. melted butter
1/2 c. chopped swiss chard (or 1 giant swiss chard leaf, chopped)
1 tbsp. ketchup
1 tbsp. canola oil
salt (to taste)
sprinkle of garlic powder
2-3 slices of fresh tomato
2-3 thin slices of sharp cheddar cheese
Directions
Preheat George Foreman grill. Cook the swiss chard in a small skillet on medium heat with canola oil, ketchup, and a sprinkle of salt. Cook for 2-3 minutes, or until completely wilted. Remove from heat. Assemble the sandwich: Brush melted butter on one side of each slice of bread, so the butter is on the outside. Place the turkey, tomato, swiss chard, and cheese on top of the bread. Sprinkle with a bit of salt and garlic powder. Place the other slice of bread on top. Place the sandwich in the George Foreman grill for 3-5 minutes.
Serve immediately.
