PANINI SOURDOUGH BREAD RECIPES

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DILLY TURKEY MELT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Dilly Turkey Melt Recipe: How to Make It - Taste of Home image

This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

2 medium onions, sliced
4 tablespoons butter, divided
4 tablespoons barbecue sauce
8 slices sourdough bread
8 slices Monterey Jack cheese
8 slices Canadian bacon
8 thin slices cooked turkey
Dill pickle slices

Steps:

  • In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

Nutrition Facts : Calories 628 calories, FatContent 34g fat (19g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 1359mg sodium, CarbohydrateContent 42g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 39g protein.

DILLY TURKEY MELT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Dilly Turkey Melt Recipe: How to Make It - Taste of Home image

This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

2 medium onions, sliced
4 tablespoons butter, divided
4 tablespoons barbecue sauce
8 slices sourdough bread
8 slices Monterey Jack cheese
8 slices Canadian bacon
8 thin slices cooked turkey
Dill pickle slices

Steps:

  • In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

Nutrition Facts : Calories 628 calories, FatContent 34g fat (19g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 1359mg sodium, CarbohydrateContent 42g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 39g protein.

More about "panini sourdough bread recipes"

DILLY TURKEY MELT RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 628 calories per serving
  • In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.
See details


CINNAMON RAISIN SOURDOUGH BREAD - KING ARTHUR BAKING
We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini …
From kingarthurbaking.com
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NO KNEAD DUTCH OVEN BREAD - RED STAR® YEAST
The tricks for me are: wetting my hands well with cold water before giving the dough mass a couple of fists in the middle to deflate a bit, then re-wet, if anything clung to your fist, tip the bowl …
From redstaryeast.com
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We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini …
From kingarthurbaking.com
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NO KNEAD DUTCH OVEN BREAD - RED STAR® YEAST
The tricks for me are: wetting my hands well with cold water before giving the dough mass a couple of fists in the middle to deflate a bit, then re-wet, if anything clung to your fist, tip the bowl …
From redstaryeast.com
See details


CINNAMON RAISIN SOURDOUGH BREAD - KING ARTHUR BAKING
We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini …
From kingarthurbaking.com
See details


NO KNEAD DUTCH OVEN BREAD - RED STAR® YEAST
The tricks for me are: wetting my hands well with cold water before giving the dough mass a couple of fists in the middle to deflate a bit, then re-wet, if anything clung to your fist, tip the bowl …
From redstaryeast.com
See details


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