Categories: Grilled Sandwich, Main Dish, Turkey
Ingredients
- 6 -8 ounces turkey ham, coarsely chopped (or cut into ribbons if already thinly sliced)
- 3 tablespoons mayonnaise (or as needed)
- 4 slices fresh pineapple (may need to sprinkle with a little sugar or can substitute 5 slices canned sliced pineapple)
- 8 slices whole wheat bread (thinly sliced) or 8 slices wheatberry bread (thinly sliced)
- 12 -15 slices bread and butter pickles
- 1/2 onion, thinly sliced
- 8 ounces taleggio, rind cut off and thinly sliced (or sharp cheddar)
- extra virgin olive oil, for brushing the bread
Directions
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In a small bowl, mix together the turkey ham and mayonnaise; set aside.
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Dice or coarsely chop the pineapple; set inside another bowl; **if using fresh, toss it with sugar to taste.
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Lay out the bread slices; on 4 slices, spread the pineapple.
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On the other 4 slices, first place some of the pickles, then the turkey ham salad mixture, then some onion, and the Taleggio.
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Carefully top with the pineapple-topped bread slices to form sandwiches; press together tightly.
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Brush each side lightly with olive oil.
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Heat a heavy nonstick skillet or panini press over med-high heat.
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Place the sandwiches in the pan, browning and pressing until the first side is crisp and golden and the cheese begins to melt.
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Turn sandwiches and cook the second side, pressing as they brown.
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When the sandwiches are crisp and lightly browned on both sides and the cheese is melted, remove from pan, cut in halves, and serve this messy but delicious sandwich.