Apples, pickles and cheese. Now, there’s a combination that’s hard to beat. Combine them them turkey breast and some nice bread slathered with honey mustard, and you have the makings of a pretty tasty sandwich.
I came across a recipe for such a sandwich today in a release from the Wheat Food Council, which was promoting National Bread Month.
The sweet and savory sandwich is heated on a panini press and is ready to eat in five minutes. And if you don’t have a press, no worry. Simply improvise with two skillets and a heat-proof weight such as a tea kettle.
Brie, Apple and Smoked Turkey Croissant Panini
2 medium croissants, regular or whole wheat, sliced in half crosswise (see note)
2 tablespoons cranberry mustard or honey mustard
4 ounces thinly sliced smoked turkey breast
2 sweet or dill gherkins, thinly sliced lengthwise
2 slices brie, about 1 ounce each
1/2 medium Granny Smith apple, unpeeled, thinly sliced
Spread mustard on the cut sides of the croissants. On one side of each croissant, lay half the turkey, pickles, brie and apple. Top each sandwich with the othe half of the croissant.
If you are usng a panini press, place the sandwiches in the press, close it and cook over low heat for about 4 minutes, until cheese has melted and the bread is crisp.
If you do not have a press, put the sandwiches in a nonstick skillet with cooking spray, and set another skillet (large enough to cover the sandwiches but small enough to sit down inside the first skillet) on top of the sandwiches. Weigh the top skillet down with a small, heavy saucepan, a tea kettle filled with water or other heat-proof weight (a clean brick will work, for example). Cook over low heat for 2 minutes. Remove top skillet, flip the sandwich, replace the top skillet (and weight) and cook for about 2 more minutes, until the cheese has melted and the bread is crisp.
Cut sandwiches in half and serve hot.
Yield: Serves 2.
Approximate nutritional analysis per serving: 440 calories, 22 grams protein, 41 grams carbohydrates, 3 grams dietary fiber, 21 grams fat (12 grams saturated), 90 milligrams cholesterol, 1,290 milligrams sodium.
Note: To lower the total fat, use whole wheat or Italian bread in place of the croissant.