Apple-wood Smoked Turkey, Gruyere, and Stone Ground Mustard Panini


    Apple Wood Smoked Turkey, Gruyere, & Stoneground Mustard Panini

    Paired with ArborBrook Guadalupe Vineyard Pinot Gris

    The Guadalupe oaked Pinot Gris is a perfect white wine to have with slightly rich dishes as an appetizer or main dish. The Gruyere is a perfect match for this wine in a Panini or even on a cheese plate for a starter. For appetizers I prefer to use slider buns and cut them in ¼ so they are just perfect bite size. If making a meal use a nice brioche bread or a ciabatta works well too.

    Serves 2 for a meal or 8-10 people for appetizers

    12 oz. thick cut Apple Wood Smoked Turkey

    6 oz. sliced Gruyere (preferable cave aged for richer flavor)

    Stoneground mustard

    White pepper to taste

    Pre heat the Panini press, indoor grill cooker, or use a frying pan and heat to medium high.  On one face of the bread spread the stone ground mustard to taste and sprinkle with a touch of the white pepper.  Then place the turkey on the stoneground mustard and top with the cheese.  Place in the press till toasted to your preference of brownness.  Or on the frying pan and top with another frying pan to press it down, flip after 3-5 minutes to brown the other side.

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