Recipe by Emily Bowen
1 slice sourdough bread (I love homemade or Rudi's Organic Bakery Rocky Mountain Sourdough)
2-4 slices (depends on how thickly sliced they are) of hickory smoked sliced turkey breast
3-4 leaves of bibb lettuce
sprouts, as desired
2-4 tsp dijon mustard
truffle gouda cheese, as desired
Spread the dijon mustard evenly over the slice of sourdough bread. Layer on top the turkey, and slices of truffle gouda cheese.
Toast in toaster oven (or fry on a skillet over medium heat) until panini is toasted to your liking! I like the bread to be golden, turkey to be steaming hot, and cheese to be melted.
Remove from toaster oven or skillet, and add bibb lettuce and sprouts. Slice the piece of bread in half, and make into a sandwich.
Serve with a side of dijon mustard for dipping and enjoy!