I threw together this super-quick and tasty lunch item to imitate the local paninis we loved. While I use my own homemade bun recipe, feel free to substitute.
Thinly slice bread (or each bun to make three to four rounds of diminishing size), buttering the largest cut side and placing that facedown to fill a cast iron skillet. With amounts according to taste, drizzle with Italian dressing, layer strips (slices or shreds) of leftover turkey, and top with sliced provolone. Broil (or air fry) until cheese browns slightly, about five minutes. Serve immediately.
I hadn’t made this for a while and was pleasantly surprised at how fast and easy it comes together. This time I also topped the turkey with thinly sliced sweet onion, freshly ground tellicherry peppercorns and ground cayenne. It was thirty below zero this morning, without the wind chill, and my husband had gotten into the warm, cheese-smothered rounds before I could take an updated picture.