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Turkey Club Panini

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Turkey Club Panini

Turkey Club Panini

Jessica Braider
A hot pressed sandwich can be a fun family meal. Of course, if you happen to own a panini press then by all means use that, but otherwise a grill pan or skillet works well. You can make these sandwiches with endless combinations of fillings. Try adding fresh basil leaves, baby spinach, thinly sliced apple, or use mozzarella or provolone cheese rather than Cheddar.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 8 slices turkey, pork, or vegetarian bacon, preferably nitrite-free
  • 2 Tbsp. reduced-fat mayonnaise (or use any variety),
  • 1 Tbsp. yellow or Dijon mustard (use wheat/gluten-free, if needed)
  • 1 tsp. honey
  • 8 thin slices sourdough bread (use wheat/gluten-free if needed)
  • 1/2 lb. reduced-salt sliced turkey breast or meatless deli slices
  • 2 oz. Cheddar cheese thinly sliced
  • 1 large tomato thinly sliced, or use 2 cups baby spinach
  • 2 Tbsp. extra virgin olive oil


  • Cook the bacon according to the package directions until it is brown and crisp.
  • In a small bowl, combine the mayonnaise, mustard and honey. Spread the mayonnaise mixture on top of 4 slices of the bread.
  • Top each of those bread slices with ¼ of the turkey, 2 slices of the bacon, and thin slices of cheese and tomato (and/or a handful of other desired fillings).
  • Top everything with the remaining bread slices. Put 1 Tbsp. olive oil in a small bowl. Using a pastry brush or the back of a spoon, brush the tops of the sandwiches with the oil.
  • In a grill pan or large nonstick skillet over medium heat, heat the remaining oil (you may need to use two skillets to cook all the sandwiches at once). Add the sandwiches to the pan, with the side you brushed with olive oil facing up and cover them with another heavy skillet, a foil-wrapped brick, or my favorite grilled cheese tool, a heavy grill press.
  • Cook the sandwiches for about 3 minutes per side until they are golden brown, pressing firmly with the top pan (or brick, grill press, etc.) to flatten the sandwiches while they cook. Slice the panini in half before serving.


Do Ahead or Delegate: Cook and refrigerate the bacon, make the honey mustard mixture and refrigerate, slice the tomato, and the bread and cheese if necessary, and cover the bread and refrigerate the cheese, or fully assemble and refrigerate the sandwiches for up to 12 hours.
Scramble Flavor Booster: Be adventurous with condiments like wasabi or sriracha mayonnaise, onion jam or garlic mustard.
Tip: Face it, snacking is unavoidable. When you feel a snack attack coming on, try to incorporate something with at least 3 grams of fiber like popcorn, whole grain crackers, edamame or fruit. This will help you digest the food slowly and maintain your energy for longer.
Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 18g, 28%; Saturated Fat: 5g, 25%; Cholesterol: 35mg, 12%; Sodium: 880mg, 37%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, No Added Sugar, Nut-Free, Sandwiches/Wraps, Spring, Summer, Vegetarian, Winter
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