TASTE
Cool sandwiches for California dreamin'
| • | Cooking en français |
By Elaine Magee
In sunny California, sandwiches are a way of life. They offer a cool meal alternative when it's too hot to cook. But no one wants to eat the same sandwiches day in and day out, so delis and bakeries all over California are constantly creating fun new ways to say "sandwich."
For the next few weeks, I'll bring an assortment of healthful and hip California sandwiches to you.
Our first sandwich is a turkey and brie panini made with roasted turkey breast, sliced brie, fresh basil, red onion and tomato. A little honey mustard spread on one slice completes the sandwich. Giving this sandwich a quick toast in a panini press or your George Foreman grill melts the cheese just right.
TURKEY & BRIE PANINI
Turn on the panini press or kitchen grill machine. They usually need about five minutes to warm up.
Top one of the bread slices with sliced turkey. Evenly lay the red onion, tomato and cheese on top of the turkey in that order.
Top with the second slice of bread and lightly spray both sides with canola cooking spray.
Place in panini press or grill and cook for about four minutes or until bread is nicely toasted.
Lift off the slice of bread next to the turkey meat. Spread that side of the bread with honey mustard and top that with fresh basil. Place the slice back on the turkey. Slice sandwich diagonally and serve.
Makes 1 sandwich.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
