• 8 slices rustic sourdough bread
  • 1 pound roasted turkey, sliced
  • 6 tablespoons butter, at room temperature
  • 1/2 pound goat cheese, thickly sliced
  • 1/4 jar Blueberry Lemon + Thyme Jam
  • 1 bunch of arugula


  1. Spread 4 slices of the bread with 1/2 Tbs. butter and 1 Tbs. jam and then top with turkey, cheese slices and arugula.
  2. Spread the remaining slices with 1/2 Tbs. butter and place butter side down on top of the sandwich. Press gently to slightly flatten.
  3. Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan. Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt. (If using a grill pan, weigh down with another pan or meat press). Serve immediately.

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