Sometimes, you just crave cheese fried between two pieces of bread. The other day, I fulfilled my craving with an adaptation to Giada’s Venetian Panino.
Spread butter and Dijon mustard on two pieces of sourdough bread while a skillet heats on the stove. Add a drizzle of olive oil to the pan.
Sprinkle shredded Swiss cheese (Gruyere works well here) on both pieces, then layer deli turkey on one side. Add cracked pepper and a pinch of garlic powder (or salt, if you like).
Press the sandwich together and place in the pan. Press it down with a spatula while it turns golden on one side, then flip and repeat.
There’s something about the combination of dijon, cheese and olive oil that makes this delicious. Goes well dipped in tomato soup.