Mini Dill Havarti and Turkey Paninis

Mini Dill Havarti and Turkey Paninis

Mini Dill Havarti and Turkey Paninis are perfect for springtime afternoon teas.

Mini Dill Havarti and Turkey Paninis
Yield: 16 sandwiches • Preparation: 15 minutes • Cook: 6 minutes
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon ground black pepper
  • 16 slices sourdough French sandwich bread
  • 16 slices deli roast turkey
  • 16 slices deli dill Havarti cheese
  • 2 tablespoons butter, softened
  • 16 slices cherry tomatoes
  • 16 sprigs fresh dill
  1. In a small bowl, combine mayonnaise, lemon juice, and pepper, whisking well. Cover, and refrigerate until ready to use.
  2. Using a 2¼-inch square cutter, cut 32 squares from bread slices.
  3. Spread 1 side of each bread square with ½ teaspoon mayonnaise mixture.
  4. Trim turkey and cheese slices to fit bread squares, and place between 2 bread slices, mayonnaise sides to the inside. Spread outside of each bread slice with butter.
  5. Heat a nonstick griddle over medium-high heat.
  6. Grill each sandwich, pressing down lightly with a spatula to flatten slightly. Cook until golden brown, approximately 3 minutes per side.
  7. Top each sandwich with a cherry tomato slice and a sprig of dill.
  8. Serve immediately.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.