After a long night of imbibing and questionable activities that you may wish to forget, you're going to be hungry. Skip the long lines at the brunch spot and try making this delicious panini, courtesy of Australian chef Curtis Stone.
- 4 3-inch square pieces of sourdough baguette, split in half
- 1 cup Parmesan Reggiano, grated
- 12 ounces roasted chicken or turkey breast, torn into thin pieces
- 1 cup roasted red bell peppers, peeled and cut into thin strips
- 1 cup packed baby arugula leaves
- 1 cup sautéed mushrooms, sliced thin
- 24 pitted kalamata olives, chopped rough
- Extra-virgin olive oil, to taste
- 16 sprigs fresh thyme, leaves only, chopped fine
- 1 clove garlic, peeled and cut in half
Preheat a panini grill or sandwich press.Lay each sliced baguette square on a work surface with the bottoms of the buns side by side.Divide half of the Parmesan among the 4 bottom buns.Then equally divide the turkey or chicken, red peppers, mushrooms, olives, and arugula among them as well and make even layers over the cheese.Drizzle a few drops of olive oil over the arugula on each sandwich and sprinkle the thyme leaves over as well.Season to taste with salt.Top with the remaining Parmesan and return the tops of the bread to the sandwiches.Lightly oil the outside pieces of bread with extra-virgin olive oil.Press firmly to secure buns and working in batches of two, grill the sandwiches in the panini press for 5 to 6 minutes or until the bread is golden brown and the cheese has melted.Once the paninis come off the grill, rub the grilled side of the bread lightly with the garlic clove.Slice the sandwiches in half diagonally and serve warm.