Turkey, Pear and Brie Panini on Pumpernickel With Peach Mayo

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    slices honey roasted turkey, I get mine right from the grocery store deli (3 per sandwich)
  • 2
    Anjou pears, cut in very thin slices (no need to peel)
  • 8
    slices pumpernickel bread
  • 8
    ounces brie cheese, cut in thin slices
  • 1
    small onion, thin sliced
  • Peach Mayonnaise
  • 1
    cup peach (I just used canned peaches, drained well)
  • 1
    teaspoon honey
  • 23
  • 1
    teaspoon fresh thyme, diced fine
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DIRECTIONS

  • Peach Mayonnaise -- In a small food processor, mix up the peaches, mayonnaise and cilantro, salt and pepper to taste. Make ahead, cover and place in the refrigerator.
  • Sandwich -- I like to spread the first slice of bread with the mayonnaise, followed by the turkey, pear slices, brie cheese, a few onion rings. Top it off the the top slice also spread a thin layer of the mayonnaise on the inside.
  • Grill -- Now, butter your top slice and place buttered side down in your pan. I prefer a grill pan, but you can use any non-stick pan. Grill on medium heat.
  • I like to use any heavy pan to slightly weigh down the sandwich as it grills. Then, once the first side is golden brown, butter your top bread slice and flip. Just cook another few minutes until the second side is golden brown and the cheese is melted or "gooey." ENJOY!
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