The spread will keep well in an airtight container in the refrigerator for up to two weeks.
|3||ounces cream cheese, at room temperature|
|1 1/2||cups coarsely shredded smoked Gouda|
|1/2||cup chopped bottled roasted red peppers|
|1||tablespoon cider vinegar|
|1/2||teaspoon freshly ground black pepper|
|1/2||teaspoon hot sauce|
2. Add the red peppers, vinegar, salt, pepper, and hot sauce. Pulse the mixture until it is well blended.
|12||slices of Italian bread (ciabatta if possible)|
|12||slices of cooked turkey breast|
|12||slices of Muenster cheese|
|Bunch of watercress (leaves only), rinsed and patted dry|
2. Spread 6 slices of bread with some of the Gouda mixture. Add 2 slices of turkey and 2 slices of cheese. Close up the sandwiches.
3. Work with as many sandwiches as will fit on the press or in the grill pan. Place them on the press or grill and set the brick or a heavy pan on top. Heat panini for about 5 minutes, checking the bottoms often. If using a grill pan, flip the panini and place the brick or pan back on top. If the filling starts to ooze out, lift off the brick or pan and continue grilling until the other side is crisp and golden.
4. Remove the cooked panini from the pan, open the sandwich, and place an even layer of watercress on top. Reshape the sandwiches and halve them. Adapted from Karen Barnshaw