Serves 2; can be multiplied.
Ingredients
2 Tbsp mayonnaise
2 tsp Dijon mustard (I like country-style Dijon)
1/2 tsp honey or agave nectar
Large pinch fresh black pepper
4 slices rustic bread
1/4 lb thinly sliced brie cheese
1/4 lb sliced roasted turkey breast
1 roasted red pepper, seeds and ribs removed, cut in half lengthwise
2 handfuls of baby arugula
Extra virgin olive oil
Directions
Preheat your panini press (or frying pan).
In a small bowl, stir together the mayonnaise, mustard, honey or agave nectar, and black pepper.
Spread one side of each slice of bread with the mayonnaise mixture.
Begin to assemble the sandwiches on two of the slices of bread. On each slice, layer one-fourth of the cheese, then half of the turkey, half of the roasted red pepper, and one handful of arugula. Top with remaining cheese, and another slice of bread.
Using a pastry brush, lightly coat the outside of each sandwich (both sides) with olive oil. Place in the preheated panini press, and cook for 2-3 minutes, until the cheese melts and the bread is toasted.
Let the sandwich sit for 1-2 minutes before cutting in half. Serve hot.