Venetian Panino

• gruyere, shredded↗8 ounces
• butter, at room temperature↗2 tablespoons
• Dijon mustard↗2 tablespoons
• garlic clove, chopped↗1
• turkey, sliced↗12 ounces
• whole wheat bread or 12 slices sourdough bread, crusts removed↗12 slices
• olive oil↗6 tablespoons

Step-by-step instructions

1. 1

   Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable.

2. 2

   Spread the cheese mixture over 1 side of each bread slice.

3. 3

   Arrange the turkey slices over the cheese mixture on half of the bread slices.

4. 4

   Top with the remaining bread slices and press gently.

5. 5

   Cut the sandwiches in half.

6. 6

   Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side.

7. 7

   Transfer to serving platter and tent with foil to keep them warm.

8. 8

   Repeat with remaining 3 tablespoons of oil and sandwiches.

9. 9

   Serve immediately.