A couple of weeks a ago I introduced ya'all to our annual culinary pilgrimage to the Graves Mountain Lodge in Syria, Virginia.
It's a place to go for a more leisurely pace and to enjoy some of life's simpler pleasures like porch sitting and people watching, a stroll down a country lane, watching pigs roll in muck and for those who needing more tailored activities horse riding, fishing and camping.
They are also known for their home cooked southern meals and their fresh-off-the- farm marmalades and jams. Now the one thing they are esteemed for is their apple butter. Remember that pic of the apple butter being slow cooked over coals for 14 hours?
Well rightly so, a few jars of that delicous apple butter found it's way into our pantry cabinet this last visit along with numerous jars of orange marmalade & fruit preserves. Lately, I have found myself walking right past it, ignoring it and generally turning a blind eye wondering if this little jar of apple butter is doomed to a life of servitude in my kitchen pantry. This, because I haven't quite figured out how to enjoy it except slathered on toast.
It seems that luck was on the side of apple butter.
As I was waiting in the checkout lane at my local farmers market, I began flipping through their monthly newsletter and there was an article on apple butter and all its health benefits with little tips on using it in muffins, pancakes and paninis.
And what with all that turkey in the refrigerator, what better time to do something delicious with apple butter & leftover turkey than now?After all, this week post Thanksgiving food coma, it's all about simple meals that use up leftovers in fun imaginative ways. In
my mind, there is something wonderful about combining fresh apples and
cheese. Now add some turkey and fresh peppery arugula and I think that Apple, Turkey, Provolone & Baby Arugula Paninis is the answer to our prayers.
Gather the ingredients -
a jar of apple butter, crusty Italian bread, baby arugula, sliced turkey breast, provolone cheese and golden delicious apples.
Also required is olive oil or butter and a panini grill or a non stick omelet pan and a hand held panini press.
Prepare the ingredients -
Cheese - If not pre-sliced then use a cheese slicer and thinly slice.
Apples - Wash, remove stem & core using a paring knife. Cut around the core from the top and bottom but do not cut into pieces. Keep the apple whole.
Using a mandolin at its thickest setting, slice the apples into circular slices and set aside.
Fresh Bread - Cut into 1/2" thick slices. Keep them together so they are in pairs.
Assembly -
Preheat the panini grill. Once all the other ingredients are prepared, begin assembling the panini's.
- Apply about a tbs of apple butter on each slice of bread. Place about 2 oz of turkey (about 2 slices) on the bread.
- Place the cheese slices ( about an ounce) over the turkey slices. Follow with about 4 slices of apples, slightly overlapping. Repeat the layers of the turkey, cheese and apples finishing with the final slice of bread.
Grill in a preheated panini grill for 4-5 minutes, until the bread is a beautiful golden brown and the cheese has melted.
If using a non stick flat bottomed pan with a hand held panini press, heat the pan on medium heat, place the panini and press down with the hand held panini press.
Grill on both sides for a total 4-5 minutes. The bread should be a beautiful golden brown and the cheese should have melted.
Use a serrated bread knife, slice in half and place a bunch of baby arugula in the sandwich. The heat from the grilled sandwich wilts the arugula just right.
Serve immediately.
This is one delicious sandwich!
The apple butter which is slightly tart, pairs really well with the melted cheese, turkey and the sweet apples. The real surprise however is the punch from the baby arugula.
The peppery pungent flavors from the arugula work really well with the otherwise sweet and tart flavors in the sandwich. The crusty bread, perfectly grilled is the perfect backdrop to the flavors in the filling.
Recipe
for
Apple, Turkey, Provolone & Baby Arugula Panini
Preparation
time - 15 minutes
Cooking Time - 15 minutes
Serves 4
Shopping list
8#, 1/2" thick crusty Italian bread
8 tbs apple butter
2 cups baby arugula
16 oz sliced turkey breast (4 oz per sandwich)
8 oz provolone cheese
2 golden
delicious apples.
olive oil or butter
Prepare the ingredients -
Cheese - If not pre-sliced then use a cheese slicer and thinly slice
Apples - Wash, remove stem & core using a paring knife. Cut around the core from the top and bottom but do not cut into pieces. Keep the apple whole.
Using a mandolin at its thickest setting, slice the apples into circular slices and set aside.
Fresh Bread - Cut into 1/2" thick slices. Keep them together so they are in pairs.
Assembly -
Preheat the panini grill. Once all the other ingredients are prepared, begin assembling the panini's.
Apply about a tbs of apple butter on each slice of bread. Place about 2 oz of turkey (about 2 slices) on the bread.
Place the cheese slices ( about an ounce) over the turkey slices.
Follow with about 4 slices of apples, slightly overlapping.
Repeat the layers of the turkey, cheese and apples finishing with the final slice of bread.
Grilling Method -Using a pastry brush, brush some olive oil over the panini bread on both side. You'll need to carefully flip the sandwich over to get the other side.
Grill in a preheated panini grill for 4-5 minutes, until the bread is a beautiful golden brown and the cheese has melted.
If using a non stick flat bottomed pan with a hand held panini press, heat the pan on medium heat, place the panini and press down with the hand held panini press.
Grill on both sides for a total 4-5 minutes. The bread should be a beautiful golden brown and the cheese should have melted.
Use a
serrated bread knife, slice in half and place a bunch of baby arugula
in the sandwich. The heat from the grilled sandwich wilts the arugula
just right.
Enjoy!
