Turkey Broccoli Cheddar Panini

It is way to freaking hot outside to eat this sandwich right now. Its still good and perfect for October weather unless you live in Houston where its in the 90s.  And my panini press brought the kitchen up at least two degrees, not the mention the oven for roasting the broccoli.  But the sandwich is good, and would be even better in November or whenever we can get close to weather in the 60s.

Broccoli Cheddar Turkey Panini

Adapted from Shutterbean.com

• 1 head broccoli
• extra virgin olive oil
• 2 cloves garlic, thinly sliced
• kosher salt and freshly ground pepper
• fancy bread or sandwich bread
• sharp cheddar cheese slices
• roasted turkey breast slices
• mustard

Preheat oven to 380 degrees. Cut the florets off the broccoli head and place on a rimmed baking sheet along with the garlic.  Drizzle with olive oil and season with salt and pepper.  Roast for  20 minutes, flipping halfway through,  until broccoli is soft and slightly charred. Let the broccoli cool for 5 minutes and then chop.

Heat panini press to high. Assemble sandwich- bread, cheese, broccoli, turkey, a little S&P, cheese bread.  Brush both sides of the sandwich with olive oil. Place sandwich in panini press and press until cheese is melty and the outside bread is crisp.  Serve with a side of mustard for dipping.