Easy Avocado Turkey Melt Recipe

What’s Up, Hungry People

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.

Here’s What You Need

• Sourdough bread: Thick-cut to hold all the delicious fillings without falling apart.
• Turkey meat: Sliced and ideally at room temperature for even heating.
• Avocado: Adds creaminess and a fresh flavor.
• Roasted red peppers: Brings a sweet and smoky taste.
• Pesto: Spread on the top slice for a burst of herby goodness.
• Provolone cheese: Melts beautifully, creating a gooey, delicious layer.
• Pickles: For serving, to add a tangy crunch on the side.

Let’s Cook

Start by preheating your panini press on high heat. This ensures it’s nice and hot when your sandwich is ready to grill, giving you that perfect crispy crust.

Assemble the Sandwich

Begin with the bottom slice of bread. Place two slices of provolone cheese on it. This will act as a barrier to prevent the bread from getting soggy and will give a nice gooey layer. Next, add about a quarter pound of sliced turkey meat. Make sure it’s at room temperature so it heats evenly.

Add the Toppings

Layer the sliced avocado and roasted red peppers on top of the turkey. These ingredients add creaminess and a sweet, smoky flavor.

Spread the Pesto

Take the top slice of bread and spread the pesto generously on one side. This will add an herby, savory kick to the sandwich.

Press and Grill

Place the top slice of bread, pesto side down, onto the rest of the sandwich. Carefully transfer the sandwich to the panini press. Press it down firmly and let it grill for about 8-10 minutes. This will allow the cheese to melt and the sandwich to heat through. Keep an eye on it to avoid burning.

Serve and Enjoy

Once the cheese is melted and the bread is golden brown, remove the sandwich from the panini press. Serve it hot with a side of pickles for a tangy crunch. Enjoy your delicious creation!

Extra Tips for a Perfect Panini

• Bread Choice: Using thick-cut sourdough ensures your sandwich holds together and doesn’t get too soggy.
• Room Temperature Ingredients: Always bring your meat and cheese to room temperature before assembling the sandwich for even heating.
• Pressing Tips: If your panini press doesn’t have a high setting, just press down a little harder to flatten the sandwich as much as possible.
• Cheese Melt: Ensure the cheese is fully melted for the best texture and flavor. If needed, leave it in the press a bit longer.
• Cleaning Your Panini Press: Clean your press while it’s still warm. Use a damp cloth to wipe away any melted cheese or crumbs to keep it in top shape.

This avocado turkey melt has quickly become a staple in my kitchen. The combination of creamy avocado, smoky roasted red peppers, and melted provolone cheese is irresistible. The pesto spread adds just the right amount of herby goodness, making each bite a flavor explosion. If you haven’t tried making paninis at home yet, now’s the perfect time to start. Trust me, once you do, you’ll be as hooked as I am. Happy cooking, Hungry People!

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