Grilled Turkey Paninis

Grilled Turkey Paninis

Ingredients:
1 avocado
¼ cup mayonnaise (made with olive oil)
4 ciabatta rolls, homemade (see variation) or store-bought, split horizontally
1 tablespoon olive oil
4 slices provolone cheese
1 cup whole spinach leaves
¼ pound thinly sliced roast turkey breast, regular or smoked
2 roasted red peppers, sliced into strips

Directions:
PREHEAT a panini sandwich press or place a heavy skillet over medium heat.
Mash the avocado and mayonnaise together in a bowl until thoroughly combined.
Brush the bottom of each roll with some of the oil. Place the bottoms of the rolls on the
panini press or skillet.
Divide the provolone, spinach, turkey, and red peppers among the sandwich bottoms.
Spread half of the avocado mixture on the cut surface of each top and place the top on
the sandwich. Brush the top of the roll with the remaining oil.
Close the panini press and cook until the rolls are toasted and crisp, with golden
brown grill marks, and the cheese has melted, 5 to 8 minutes. If using a skillet, cook
over medium heat until browned on the bottom, about 5 minutes. Turn over and cook
until toasted and browned on the second side, another 5 minutes.
soup
DANISH MEATBALL AND DUMPLING SOUP
DANES SERVE THIS SOUP ON ALMOST EVERY SPECIAL OCCASION AS PART OF A TRADITIONAL
MENU OF SUGAR-BROWNED POTATOES AND CARROTS, ROAST PORK, AND SWEET AND SOUR
RED CABBAGE, WITH AN ICE-CREAM CAKE FOR DESSERT. IT IS SOMETIMES SERVED AS A
NIGHTCAP SIGNALING THE END OF A PARTY. FOOD HISTORIAN HUGO JENSEN SAID,
“FRANKLY, IT’S THE ONLY WAY TO GET RID OF PEOPLE WHEN THE PARTY IS OVER.” A RICH
BEEF BROTH IS THE BASIS OF THE SOUP, WITH TASTY LITTLE MEATBALLS AND LITTLE OVAL-
SHAPED DUMPLINGS FLOATING IN IT. DON’T LET THE LONG DIRECTIONS INTIMIDATE YOU;
THE MEATBALLS AND DUMPLINGS CAN BE MADE A DAY AHEAD, MAKING THE DAY OF
ASSEMBLY VERY QUICK.
Makes 8 servings
MEATBALLS