Turkey Avocado Panini

43 Reviews

Prep: 17 min
Cook: 8 min
Ready In: 25 min

“This is such an easy, light, refreshing and YUMMY sandwich!” - by Amanda

Ingredients

1/2 ripe avocado
1/4 cup mayonnaise
2 ciabatta rolls
1 tablespoon olive oil, divided
2 slices provolone cheese
1 cup whole fresh spinach leaves, divided
1/4 pound thinly sliced mesquite smoked turkey breast
2 roasted red peppers, sliced into strips

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Metric US

Original recipe yields 2 sandwiches

Directions

Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
Preheat a panini sandwich press.
To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Nutrition

Amount Per Serving (2 total)

Calories
723 cal
36%

Fat
51.3 g
79%

Carbs
42.1 g
14%

Based on a 2,000 calorie diet

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Reviews (43)

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Amanda

Aug. 10, 2009

"I used 1 slice of turkey per sandwich, enough spinach leaves to cover the sandwich, and enough roasted red pepper pieces from a jar to cover the sandwich. I didn't use the whole 1/4 lb. turkey, or the..." See more whole cup of spinach leaves, nor did I roast 2 red peppers for two sandwiches. Hope this note clarifies a bit!"

Mee-Maw

Aug. 18, 2009

"Not sure how much turkey I used but, I did put a healthy portion of shaved turkey breast on the bread and enough spinach to make me happy. Love the spinach! I had about 1/2 a roasted red pepper left..." See more in the fridge and that was plenty for my sandwich. I do not have a panini press so used my cast iron grill pan and weighted it down to mash the sandwich and leave the bread nice and crispy and well marked. Great sandwich, a hearty and very filling meal. Love the addition of the avocado. Thanks Amanda."

speaktrue

Sep. 23, 2010

"The recipe was outstanding! I did not have a panini press so i drizzled olive oil on tinfoil and wrapped the sandwich in the foil. Baked at 400 degrees 20 minutes. (I am at high elevation). Ciabatta b..." See moreread had wonderful crisp bottom and top. The spinach was a great addition and did not get overcooked. May add red onion next time. Thanks for a great recipe!"

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