A panini is a lovely ending to a day, warm and satisfying with endless possibilities. Whenever I make a sandwich for people at the deli, I’m constantly pushing to have them grill it – it transforms a sandwich into a meal. I picked up some fresh artisan sourdough bread, made from a local baker in Seattle, but otherwise, this is a pantry meal. I usually have a jar of roasted red peppers on hand as well as some meat and good cheese. Apparently, I’m also a bit of a mustard freak, I have at least five varieties on hand at all times. Is this normal?
4 slices sourdough bread
4 oz julienned roasted red peppers
4 oz honey Dijon mustard
2 oz feta cheese (rinsed from brine)
6 oz deli turkey meat (preferably low sodium)
Preheat oven to 425*. Smear mustard on both sides of bread, dividing ingredients for both sandwiches. Layer feta, peppers and meat. Carefully place directly on oven rack (in the center of the oven) and warm for 10-15 minutes, or until sandwich is warmed through. Enjoy with a glass of red wine and a good friend.