- 4 slices country style or other hearty bread (ciabatta rolls work well, too; see notes)
- 1/4 pound leftover shredded turkey or chipped deli turkey
- 1/2 ripe avocado
- 1 tablespoon mayonnaise
- 1/8 teaspoon each kosher salt and pepper
- 1 tablespoon olive oil
- 4-6 slices Sargento Ultra Thin or regular Provolone cheese (may substitute variety of choice)
- 1 cup fresh spinach leaves
- 1 roasted red pepper, sliced into thin strips (may use freshly roasted or marinated from jar)
Preheat a panini press. (You may use a skillet or grill pan if you don’t have a panini press.)
In a small bowl, mash the avocado, mayonnaise, salt and pepper together until thoroughly mixed.
Brush one side of each piece of bread with olive oil, and place with the olive oil side down.
Top two of the bread slices with three pieces of the thin sliced cheese or two pieces of the regular, breaking as needed to evenly cover the bread.
Place half of the sliced turkey, half of the spinach leaves, and half of the sliced pepper on top of each piece of cheese covered bread.
Spread half of the avocado mixture on the two remaining slices of bread (on the side without the olive oil), and place on top of the turkey covered pieces.
Carefully, place the sandwiches on the panini press, and cook until the bread is golden brown and crisp and the cheese has melted, about 3 to 5 minutes.
Cut in half and enjoy warm.
- The last time I made these, I used a rosemary peasant bread from the bakery that was sliced about 1/2–inch thick. A basic loaf of country bread or pumpernickel work well, too. For a gluten-free option, Udi’s bread holds up quite well.
the fountain avenue kitchen https://fountainavenuekitchen.com/