Name: Cast Iron Smoked Turkey Club Panini
Total time: 1 h
Ingredients: 8 slices bacon; 1/3 cup mayonnaise; 1/3 cup oil-packed sun-dried tomatoes , rinsed, patted dry, and minced, plus 1/4 cup tomato packing oil; 8 (1/2-inch-thick) slices crusty bread; 8 ounces thinly sliced Swiss cheese; 8 ounces thinly sliced smoked turkey; 2 ounces (2 cups) baby arugula

Why This Recipe Works

Italians have it right when it comes to sandwiches: They load meat, cheese, and flavorful condiments between slices of crusty bread and then compact the whole thing in a heated, ridged press for dense, melty grilled packages called panini. We wanted a smoked turkey panini recipe that we could make without a fancy press, so we turned to our trusty cast-iron skillet, which can produce steady, even heat just like that specialized appliance. To build the sandwich, we used bold, zesty sun-dried tomatoes mixed into mayonnaise for a deeply flavored condiment that perfectly complemented the smokiness of the turkey. We also brushed some of the oil from the tomatoes on the bread for an additional flavor boost and a crisp, golden exterior. Bacon, crisped in the skillet, gave the sandwich additional smokiness and crunch, and Swiss cheese and arugula added flavorful depth. Cooking the sandwiches in the skillet under a heavy Dutch oven created perfectly pressed panini.

Before You Begin

We like to use rustic artisanal bread for this recipe; do not use a baguette, but rather look for a wide loaf that will yield big slices.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch cast-iron skillet over medium heat until crisp, 12 to 15 minutes. Transfer bacon to paper towel–lined plate. Pour off fat from skillet, then wipe skillet clean with paper towels.

Combine mayonnaise and tomatoes in bowl. Brush tomato oil on 1 side of bread slices. Flip slices over and spread mayonnaise mixture on second side. Assemble 4 sandwiches by layering ingredients as follows between prepared slices (with mayonnaise mixture inside sandwiches): half of Swiss, turkey, bacon, arugula, and remaining Swiss. Press gently on sandwiches to set.

Heat now-empty skillet over medium heat for 3 minutes. Place 2 sandwiches in skillet, reduce heat to medium-low, and set Dutch oven on top. Cook until bread is golden and crisp, 4 to 6 minutes per side, redistributing sandwiches as needed to ensure even browning.

Transfer sandwiches to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 sandwiches. Serve.