I feel just a teensy bit ridiculous about this post.

This post is about a sandwich I made.

Not a pretty dessert, not an elaborate entree: a sandwich.

But this is real life and sometimes in real life, I need a sandwich. And since this one was phenomenally good, I thought you might need this sandwich also.

This sandwich is inspired by one I enjoyed on a recent trip to a small town in the rolling mountains of Western North Carolina. My friend Abbe and I each ordered a turkey-gouda panini, which was literally just turkey and gouda – a tasty combo on its own – but we both agreed that it might be even better with… something. We just weren’t sure what.

Upon returning home, I was eager to figure out what that something could be. I had just thawed out a couple of pesto cubes from last summer’s enormous basil harvests, and thought I’d give this green magic a whirl. Adding some onions for good measure (and for crunch!) also seemed like a good idea.

But how to panini-fy it My kitchen is not equipped with a panini machine, and I don’t really intend to get one anytime soon. As usual, my frying pans came to the rescue. They are easily the most-utilized items in my kitchen (competing only, perhaps, with spoons), and have now illustrated they make a great faux-nini.

If you’re using stainless steel pans, you might need to add some weight into the top pan for added pressure, as I had to do. A heavy cast iron skilled would be just the ticket, however.

And then you have sandwich! The deep, smoky flavor of the gouda plays nicely with the fresh and herby pesto, and sandwiched between two slices of gently grilled bread Can’t. Wait. For. More.

Real life is awesome.

Grilled Pesto Turkey Gouda Sandwich
Inspired by a tasty meal at Quotations

2 slices of your favorite sandwich bread
1 T butter
2 T pesto (my recipe is here)
sliced turkey (use as much as you want)
1-2 slices smoked gouda
1-2 T diced onion
1 T butter

Pre-heat a frying pan over medium-low heat. Spread butter on one side of each slice of bread and stack slices together with the buttered sides against each other (this will prevent butter from getting all over the dang place). On the un-buttered side of the top piece of bread, spread pesto evenly. Layer on turkey, gouda, and onion. Carefully remove the lower piece of bread and  place the un-buttered side against the onions.

Place the sandwich into your pre-heated frying pan and place another frying pan on top of the sandwich, adding weight inside the pan if it is light weight. Cook sandwich for 3-4 minutes, checking occasionally to ensure you are not burning the bread. Remove the top frying pan and carefully flip the sandwich to cook the other side, placing the top frying pan back onto the sandwich.

Slice in half so you can see all the pretty colors and serve immediately.

Let’s take a minute to talk about real life.

Some days, there is time to make fresh pasta. Fancy desserts. Elaborate multi-course meals.

Most days though, it’s all I can do to get out the door in the morning toting a breakfast and lunch, and on show days, dinner, so that I can avoid the oh-so-tempting bounties of college food available at work. Especially in January, when fresh food is somewhat difficult to come by and most of my cravings are for something warm and filling.

But I’ve found an answer. An answer to the winter blues, the I-don’t-feel-like-cooking doldrums, and the whoa-we-have-so-much-leftover-turkey-from-the-holidays reality in my freezer.

Sierra’s turkey salad.

I know I’m probably way late catching this train. I’ve never really been a fan of chicken salads and won’t come within ten feet of tuna salads, so I suppose I thought turkey salad would be equally unpleasant. I. Was. Wrong.

Accompanied by fresh apples, dried cranberries and golden raisins, and some roughly chopped pecans, this may now be my new favorite way to eat turkey. It comes together quickly, tastes amazing, and is filling in even small quantities.

And you can mix it up, too. I think Sierra used almonds in hers. I tried my first batch with chopped celery, but raw celery is quite hated for someone else in this apartment, so I’ll leave it out from now on. You could probably also spice it up with some cayenne if you favor a zingy salad. Your food, your call.

And look how pretty! This is how turkey salad looks when it gets dressed up to go to a party. Complete with paparazzi, apparently.

Luckily for me, it looks pretty good in work clothes, too!

I’m always on the hunt for seasonal but delicious recipes to make during the winter. This year, I’m looking to you for ideas! As incentive, I’m sending half a dozen Hot Chocolate Sticks to one random person who contributes an idea to my winter recipe catalog. You get sticks, I get recipes, it’s a great deal.

How to Enter to Win Hot Chocolate Sticks CLOSED

1. Leave a comment on this post describing one of your favorite winter recipes.
OR
2. Like 30 Pounds of Apples on Facebook (early adopters, you’ll have to leave a comment to throw your hat in the game!)

Enter by Sunday night at 11:59pm… winner will be announced Monday (someone’s case of the Mondays fly right out the door.)

Good luck!

Sierra’s Turkey Salad
Adapted from Sierra. And Captain Obvious.

Makes 4-5 cups

2 c cooked turkey, torn or cut into 1/2″ pieces
1 medium apple, sliced into 1/2″ pieces
1/3 c dried cranberries
1/3 c golden raisins
1/3 c chopped pecans
1/2 c scant mayonnaise
1/2 tsp cumin

Combine all ingredients in a medium bowl and mix well. Adjust seasoning as desired. Serve with wheat crackers or bread. Take it to work for lunch and everyone else will be jealous.