Ingredients
- 16 slice la brea bakery toasted walnut antipasto bread
- 2 slice celery stalks, peeled and sliced 1/8-inch thick
- 1 slice leek, cut in half lengthwise, then cut into 2-inch long pieces
- 1 ounce unsalted butter, plus 1/2 ounce of softened butter for brushing the bread
- 8 ounce bravo farms sage cheddar
- 6 ounce sliced turkey
- 16 ounce sage leaves
Preparation
Baking Directions:
Peel the celery and cut off the large white end using the green part only.
Slice across (width-wise) into 1/8-inch thick slices.
Cut the leek in half lengthwise using only the light green and white parts.
Cut into 2-inch-long pieces, then cut into matchstick size strips.
Wash the leek strips thoroughly.
In a small pan over medium-low heat, melt the butter.
Add the celery and season with salt and freshly ground black pepper.
Cover the pan and cook about 3 minutes until the celery is slightly tender.
Add the leeks to the celery and cover.
Continue to cook until both are tender without coloring.
To assemble the sandwich: Lightly butter one side of each slice of bread.
Place half of the bread slices buttered side down and evenly spread 3/4 ounce of the grated sage cheddar, then layer 3/4 ounce of turkey on top of the cheese.
Evenly spread 1/4 ounce more cheddar on top of the turkey.
Top with another slice of the bread with the butter side up.
Place 2 sage leaves on top of the slice of bread before grilling.
Grill the sandwiches in a moderately hot skillet or Panini grill for 4-5 minutes until the bread is golden brown and the cheese has melted.
If working in a skillet, turn sandwiches over halfway through grilling.
