Right after the New Year begins we have a tradition. We take the boys up to Powderpigs ski school on Friday nights and while we leave teaching our little rascals to someone else, we enjoy a great night of skiing (or snowboarding) and food with some great friends.

Since we head up to the slopes around 5:30 I have been plagued with what to make my husband and kids that is healthy, delicious and portable. I can’t stomach to send them up to the slopes on McDonald’s and the guilt was getting to be too much. I had to think of something. Last Friday I reached into my cabinet to get my toaster out when I saw my Panini press. My prayers were answered – delicious, wholesome and I can add lots of protein in there. I love making Panini’s because the possibilities are endless. Different breads, meats, cheese, veggies, fruits, aioli, infused oils…I couldn’t wait!

My first pass was a roasted turkey, gruyere, apricot and chive Panini. It oozed deliciousness and judging by how my hubby devoured it on the road up skiing, it did not disappoint. Enjoy!

Turkey, Gruyere, Apricot and Chive Panini
(recipe makes one panini)

Ingredients
2 slices of bread (use whatever you have on hand or whatever looks great at the bakery. I used two slices of a crusty Artisan bread for this sandwich)
4 slices roasted turkey breast
1 ½ oz. gruyere cheese
1 T. apricot jam
5 chives
Olive oil
Salt and pepper

Direction

1. Heat Panini Press
2. Drizzle both sides of bread with olive oil and sprinkle with salt and pepper
3. Turn bread over and slather jam on both sides. Layer turkey, cheese and chives on one slice of bread and cover with the other.
4. Place in Panini press until golden and cheese oozes.