The Classico Panini

Ingredients:

-Ciabatta Bread

-Medium Onion

-Ovengold Turkey

-American Cheese (4-6 slices)

-Dry Sausage 

-Pickles

-Delicatessen-style Mustard 

-Mayonaise

-Olive oil (Possibly 4-5 tablespoons

-Garlic Powder (1 tablespoon)

-Rosemary Seasoning (1 tablespoon)

-Salt (1 tablespoon)

-Ground Black Pepper (1 tablespoon)

-Lemon juice. (Possibly 1/2 teaspoon)

How'd He Do It?:

Take two slices of ciabatta bread and spread out on counter.

Place some Ovengold turkey on one side. He double layered his panini.

(He's always got a beer in his hand)

Add the onions ontop of the Ovengold turkey.

Add the dry sausage for the next layer.

Add the American Cheese. He likes to double this part too.

Add the pickles. He used four.

Add the mustard to the other Ciabatta slice.

Add the Mayo to the Ciabatta slice.

This is crucial! Carefully place the Ciabatta slice to the Panini. Don't want the layers to shift.

(Drink Break)

Mix olive oil, garlic, rosemary, salt, pepper, and a hint of lemon. Let's call this Special Blend. 
(This took forever to figure out)

Use a special Panini brush to lather the Special Blend onto  Panini's exterior. 
(Caution: Make sure to put the Special Blend on the bottom side of
 the Panini so the Cheese can melt onto the other layers.)

Place Panini on the Panini Grill.
(Make sure to not shift the layers!)
Apply the rest of the Special Blend on top of the Panini.

Close the Panini Maker and wait 5 minutes. He likes to make sure everything is lined up.


My Verdict:

After warming it up, The Classico Panini brought out a contrasting taste with every bite. The spiciness of the dry sausage, complemented with the delicatessen-style mustard, was a pleasant blend compared to the tanginess of the mayonnaise. My tastes buds went crazy, and with every crunch of that delicious bread, I could taste the complexity. A simple meal with much to offer.