Description
A delicious and easy Turkey and Avocado Panini recipe featuring deli turkey breast, creamy avocado, melted provolone cheese, and optional tomato slices, all grilled to golden perfection between buttery slices of sourdough or ciabatta bread. Perfect for a flavorful lunch or quick dinner.
Ingredients
Scale
Sandwich Ingredients
- 8 slices sourdough or ciabatta bread
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 8 slices deli turkey breast
- 1 avocado, sliced
- 4 slices provolone or Swiss cheese
- 1 small tomato, thinly sliced (optional)
- Salt and black pepper to taste
For Grilling
- 2 tablespoons butter, softened
Instructions
- Prepare the Bread: Spread mayonnaise on one side of each slice of bread and Dijon mustard on the other side if desired. This creates a flavorful base and helps keep the sandwich moist.
- Assemble the Sandwiches: Layer turkey slices, avocado slices, provolone cheese, and optional tomato slices onto four of the bread slices. Season lightly with salt and black pepper to enhance flavors. Top each with the remaining bread slices, mayonnaise side down, to form sandwiches.
- Butter the Outside: Lightly butter the outer sides of each sandwich. This ensures a crisp and golden exterior when grilled.
- Grill the Sandwiches: Heat a panini press or a skillet over medium heat. If using a skillet, place the sandwich in it and press firmly with a spatula or another heavy pan to mimic panini press pressure. Grill each side for 3 to 4 minutes until the bread is golden brown and crispy and the cheese has melted.
- Serve Warm: Remove the sandwiches from heat, slice each in half, and serve immediately while warm and melty.
Notes
- Swap provolone with mozzarella or cheddar cheese for different flavor profiles.
- Add a handful of fresh spinach or arugula inside the sandwich for extra greens and nutrition.
- If you don’t have a panini press, a heavy skillet or pot can be used to press the sandwich while cooking on the stovetop.
