Barbecued Turkey and Cheese Panini
- Active Time 20m
Variation Any flavor barbecue sauce can be used, but if you like more zing, use a spicy barbecue sauce.
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/4 cup barbecue sauce
- 1/2 pound thinly sliced deli roasted or smoked turkey
- 8 thinly sliced red onion slices
- 4 slices (3/4 ounce each) Colby-Monterey Jack cheese
Heat a closed contact grill or panini maker for 5 minutes.
Meanwhile, on a cutting board, carefully unroll the dough. Cut into 8 rectangles. Place 2 rectangles on the grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
Spread 1 tablespoon barbecue sauce on each of 4 rectangles. Layer turkey, onion and cheese over the sauce. Top with remaining rectangles.
Place 2 sandwiches on the grill; close grill. Cook 2 to 3 minutes or until golden brown and the cheese is melted. Repeat with the remaining sandwiches. If desired, serve with mayonnaise or mustard.
Tip: Variation: Any flavor barbecue sauce can be used, but if you like more zing, use a spicy barbecue sauce.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
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