Parisian Panino


2 tablespoons (1/4 stick) unsalted butter, softened
4 slices pain au levain (sour dough  bread), each 1/2-inch thick
4 ounces Fontina, or Gouda cheese, shredded on the large holes of a box grater
2 tablespoon olive tapenade (store-bought is fine)
4 ounces roast turkey breast, thinly sliced


Preheat the press. Evenly spread 1/4 of the butter on each bread slice and sprinkle with salt. Place 2 bread slices butter side down on a work surface and arrange the half of the cheese on each slice. Place the remaining 2 bread slices down on the work surface and spread half of the tapenade on each slice. Arrange the roast turkey on top of the tapenade and close the sandwich.

Place the sandwiches on the panini press and grill until the cheese is melted and the sandwich is heated though, about 5 minutes.

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