Smokehouse Turkey Panini
A smokehouse turkey panini pairs mesquite-smoked turkey with crisp bacon and melting Monterrey Jack, all pressed between plain white bread. The two smoked meats give the filling a deep, savory base, while the mild cheese binds everything together as it softens. Brushing the bread with olive oil before it hits the grill pan gives you a crisp, evenly marked crust. It takes only a few ingredients and a single pan.
Instructions
Cook the bacon until crisp if you have not already done so. Layer the turkey, bacon and Monterrey Jack between the two slices of white bread to make one sandwich, then set it aside.
Place a 2-burner grill pan over medium-high heat and let it preheat.
Brush the outside of the sandwich with olive oil on both sides. Lay it on the hot grill pan.
Cook the sandwich, turning it as needed, until the filling is heated through and the bread shows grill marks. Serve it hot.
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