food pr0n
Welcome to a food blog that you are going to fall madly in love with, I assure you! This blog is devoted to all kinds of food, recipes, kitchen gadgets, and tips! There is also a wide variety of holiday-themed foods, as well as the National Food Holidays! Enjoy!
Let's see what's on today's plate... ♥
Do you like food as much as we do? 
Autumn Apricot & Turkey Panini
Ingredients:
2 medium onions, thinly sliced
6 Tbsp. brown sugar
2 tsp. sea salt
4 tsp. Crushed Garlic
1/2 c. dried apricots, sliced
2/3 c. Sun Ripened Dried Tomatoes, drained
2/3 c. dry white wine
1 tsp. fennel seeds
1 loaf herbed focaccia bread
6 oz. roasted turkey, deli-sliced
4 slices provolone cheese
3 Tbsp. Extra Virgin Italian Olive
Directions:
In a large non-stick skillet over medium heat, sauté the onions, 2 tablespoons of olive oil, brown sugar and salt for 20 minutes, or until caramelized.
Add the crushed garlic, apricots, sundried tomatoes, white wine, and fennel seeds and sauté for an additional 10 minutes.
While the above mixture sautés, preheat the Panini press, slice the focaccia bread into 4 pieces and cut in half to create a top and bottom.
Layer the turkey and provolone on the bread.
Evenly divide the apricot mixture between the four sandwiches.
Brush the tops of the focaccia bread with olive oil and press the sandwiches in the Panini press for 4-5 minutes, or until the cheese has melted, and serve.

Do you like food as much as we do? 

Autumn Apricot & Turkey Panini

Ingredients:

  • 2 medium onions, thinly sliced
  • 6 Tbsp. brown sugar
  • 2 tsp. sea salt
  • 4 tsp. Crushed Garlic
  • 1/2 c. dried apricots, sliced
  • 2/3 c. Sun Ripened Dried Tomatoes, drained
  • 2/3 c. dry white wine
  • 1 tsp. fennel seeds
  • 1 loaf herbed focaccia bread
  • 6 oz. roasted turkey, deli-sliced
  • 4 slices provolone cheese
  • 3 Tbsp. Extra Virgin Italian Olive

Directions:

  1. In a large non-stick skillet over medium heat, sauté the onions, 2 tablespoons of olive oil, brown sugar and salt for 20 minutes, or until caramelized.
  2. Add the crushed garlic, apricots, sundried tomatoes, white wine, and fennel seeds and sauté for an additional 10 minutes.
  3. While the above mixture sautés, preheat the Panini press, slice the focaccia bread into 4 pieces and cut in half to create a top and bottom.
  4. Layer the turkey and provolone on the bread.
  5. Evenly divide the apricot mixture between the four sandwiches.
  6. Brush the tops of the focaccia bread with olive oil and press the sandwiches in the Panini press for 4-5 minutes, or until the cheese has melted, and serve.
29 notes
#autumn #panini #food #food porn #apricot #turkey #recipe #sandwich


  1. luminancelight reblogged this from inthepitofmystomach
  2. emmybiscuit reblogged this from inthepitofmystomach
  3. eshanti reblogged this from inthepitofmystomach
  4. nerdlover510 reblogged this from inthepitofmystomach
  5. wholockedhobbits reblogged this from lookingfor-jess
  6. lookingfor-jess reblogged this from inthepitofmystomach
  7. lost-amongst-the-trees reblogged this from wolfchylde
  8. mickeymacabre reblogged this from inthepitofmystomach
  9. hansolo1980 reblogged this from inthepitofmystomach
  10. blaineyanderdays reblogged this from drippingjupiter
  11. drippingjupiter reblogged this from inthepitofmystomach
  12. inthepitofmystomach posted this