Turkey Apple Cheddar Panini with Honey Mustard

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 8 thick slices sourdough bread
• 12 oz sliced roasted turkey breast
• 6 oz, thinly sliced sharp cheddar cheese
• 1 large, thinly sliced Honeycrisp apple
• 1 1/2 cups baby arugula
• 3 Tbsp Dijon mustard
• 1 1/2 Tbsp honey
• 2 Tbsp mayonnaise
• 2 Tbsp softened butter
• pinch kosher salt
• pinch black pepper

Instructions

1. 1In a small bowl stir together the Dijon mustard, honey, and mayonnaise until smooth; this is your quick honey-mustard spread. Core the apple and slice it into very thin half-moons so they soften slightly when pressed.
2. 2Lay out the eight slices of sourdough. Spread a thin layer of the honey-mustard mixture on the inside of every slice.
3. 3On four of the slices layer half the cheddar, then the turkey, overlapping the slices so the sandwich is evenly filled. Add a single layer of apple slices, a small handful of arugula, salt and pepper, and the remaining cheddar.
4. 4Top with the remaining bread slices, mustard-side down, and gently press. Spread the outside of each sandwich lightly with softened butter.
5. 5Heat a panini press to medium or a large skillet over medium heat. If using a skillet, place the sandwiches in the pan and weigh them down with a second heavy skillet or a foil-wrapped brick.
6. 6Cook for 3–4 minutes per side (or 5–6 minutes total in a press) until the bread is deep golden and crisp and the cheddar is fully melted and oozing at the edges. Lower the heat if the bread browns too fast before the cheese melts.
7. 7Transfer the finished panini to a cutting board and let rest 1 minute so the cheese sets slightly. Slice each sandwich on the diagonal with a sharp knife.
8. 8Serve hot with any leftover honey mustard for dipping. For packed lunches, wrap tightly in foil; they reheat well in a toaster oven or air fryer at 350°F for 5 minutes.