Venetian Panino ~ Sandwich

• 8 ounces Gruyere, shredded
• 2 tablespoons butter, at room temperature
• 2 tablespoons Dijon mustard
• 1 garlic clove, chopped
• 12 ounces sliced turkey
• 12 slices wheat or sourdough bread, crusts removed
• 6 tablespoons olive oil

1. Into a food processor, add the cheese, butter, mustard, and garlic. 
2. Blend until the mixture is thick, smooth and spreadable. 
3. Spread the cheese mixture over 1 side of each bread slice. 
4. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. 
5. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. 
6. Cut the sandwiches in half.
7. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. 
8. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.
9. Transfer to a serving platter and tent with foil to keep them warm. 
10. Repeat with remaining 3 tablespoons of oil and sandwiches. 
11. Serve immediately