The World Recipes

This dish features panini press turkey medallions with mushrooms and asparagus. If you'd rather do chicken, just get thinly sliced chicken breasts or slice regular breasts into cutlets. (AP Photo)

Admittedly, I am totally late to the panini press party. But I’ve totally fallen for mine.

After purchasing one on a bit of a whim, then barely using it, I’ve suddenly discovered the many and often unexpected ways to use it to make my weeknight cooking faster, easy and less messy.

Boneless, skinless chicken breasts, for example, cooked so quickly and so well, there was no time for them to dry out. Bacon crisped up perfectly in no time. French toast on the panini press totally rocked. And don’t even get me started about the hash browns.

So for this recipe, I decided to do the entire meal on the press — meat and a veggie side.

For the meat, I opted for turkey tenderloins sliced into thin medallions. A quick Asian-style marinade effortlessly added tons of flavor and the medallions cooked in no time on the press.

Panini press turkey medallions with mushrooms and asparagus

Start to finish: 45 minutes (15 minutes active)

Servings: 4

1/4 cup seasoned rice vinegar

2 tablespoons toasted sesame oil

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