A classic panini perfect for the summer.
I recently acquired a panini press and let me tell you – I. Am. OBSESSED! We’ve never had a panini press before, so I feel like I just unlocked a whole new level of cooking skills.
It’s easy to stack ingredients on top of each other and call it a sandwich. But when it comes to paninis, the order is of utmost importance.
First start with a layer of cheese on the bottom. This will help seal the bread to avoid it becoming soggy. Next add your meats. It’s best when your meat is already room temperature. Then add your toppings – I used roasted red peppers, avocado and then slathered the top slice of bread with pesto.
Finally, use the panini press on the highest setting to carefully press the sandwich as flat as it will go. I let mine cook for about 8-10 minutes to really heat it all the way through and get the cheese nice and melty.
Avocado Turkey Melt
- panini press
- serrate knife
- 4 slices sourdough bread thick cut
- 8 oz sliced turkey meat
- 1 avocado sliced
- ¼ cup roasted red peppers drained
- 2 tablespoon pesto
- 4 slices provolone cheese
- pickles for serving
- Preheat the panini press on high heat. Assemble the sandwich starting by topping the bottom slice of bread with two slices of provolone, followed by about a quarter pound of turkey.
- Arrange the avocado and roasted red peppers on top. Spread the pesto on the top slice of bread and the press the top slice onto the bottom half.
- Place the sandwich on the panini press. Grill until the cheese is melted and the sandwich is heated through – about 8-10 minutes (depending on your panini press). Serve hot. Enjoy!