While back-to-school shopping with my daughter last week, we stopped for lunch at a new local spot we’ve come to love. D.I.G. in Melbourne, FL sources most of their produce from nearby farms, and the meals are consistently fresh and flavorful.
I ordered a panini that was so good I could hardly believe it. My only small critique: placing arugula directly in a pressed sandwich tends to make it soggy. The solution is simple — blend the arugula into an aioli. Doing so preserves the peppery flavor without letting it go limp under heat and pressure.
This Turkey, Mushroom, and Fontina Panini with Arugula Aioli is inspired by that meal at D.I.G. It’s easy to make at home and delivers a bright, savory sandwich with melty cheese and earthy mushrooms.
Turkey, Mushroom, and Fontina Panini with Arugula Aioli
- ½ cup mayonnaise (I like Hellman’s Olive Oil mayo)
- ½ cup packed arugula
- ¼ teaspoon fresh lemon zest
- ½ teaspoon extra virgin olive oil
- Pinch kosher salt
- 4 oz mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 loaf ciabatta bread
- ½ lb deli turkey
- 4 oz fontina cheese (or Swiss or gruyère), sliced
To make the arugula aioli, combine the mayonnaise, packed arugula, olive oil, and lemon zest in a small food processor or chopper. Pulse until smooth and well blended; season with a pinch of kosher salt to taste.
For the mushrooms, heat the butter in a medium sauté pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and golden. Properly browning mushrooms concentrates their flavor and adds a pleasant texture.
Cut the ciabatta into four sandwich-sized portions. Spread the arugula aioli on both cut sides of each piece of bread. Layer turkey, browned mushrooms, and fontina cheese between the slices to assemble each sandwich.
Preheat a panini press or heavy skillet. Lightly spray or brush the outside of each sandwich with oil (an olive oil mister works well). Grill or press the sandwiches until the bread is toasted and the cheese is melted. If the centers need a little extra heat to fully melt the cheese, a quick 15–20 second zap in the microwave will finish them without overcooking.
Serve hot. This recipe makes about four sandwiches and is a tasty, satisfying option for lunch or a casual dinner.
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