Turkey Panini

Paninis are a great way to enjoy a sandwich. The crunchy and buttery crust that it creates elevates the sandwich to a new level. We love to use marbled rye because it adds its own great flavor. We enjoy sun dried tomato turkey, but any turkey or chicken works great!

If you don't have a panini press the avocado spread is simple and goes good on any sandwich.

Ingredients

• 6 Slices of Marble Rye Bread
• 1/2 - 3/4 Pound Thinly Sliced Turkey (we like the sun dried tomato turkey)
• 12 Slices of Provolone Cheese
• Spinach (Optional)

Avocado Spread

• 2 Medium Avocados
• 1 Tablespoon Olive Oil
• Juice of 1/2 Lemon (About 1 Tablespoon)
• 1 Clove Garlic Minced
• Salt to taste
• Pepper to taste

Cut and take the seeds out of the avocados. I slice the avocados into cubes before scooping them out, be careful not to cut through the peel to your hand.

Scoop the avocados out of the skin into a medium bowl. Add lemon juice, olive oil, garlic, salt and pepper. Smash with a fork until it reaches desired consistency. I like to leave ours chunky, so you get a chunk of avocado while eating. I would taste it at this point to test for salt and pepper quantity. Once you get the desired taste, you can start putting the sandwich together.

Butter one side of each slice of bread.

Place the bottom slice of bread butter side down on a baking sheet or plate.

Spread the avocado mixture on the bread. I add a generous amount.

Put desired amount of turkey on top of the spread.

Place two slices of cheese on the Turkey.

If you want spinach, you would add that now.

Spread the avocado mixture on the top piece of bread and put the top piece on top of the sandwich with the butter facing up.

Cook the sandwiches on a preheated panini press. Mine never presses evenly, so I use a heavy mug to press down on the front to level it out.

Cook until the bread is golden brown and cheese is melted.

Serve hot.

Ingredients

• 6 Slices of Marble Rye Bread
• 1/2 - 3/4 Pound Thinly Sliced Turkey (we like the sun dried tomato turkey)
• 12 Slices of Provolone Cheese
• Spinach (Optional)

Avocado Spread

• 2 Medium Avocados
• 1 Tablespoon Olive Oil
• Juice of 1/2 Lemon (About 1 Tablespoon)
• 1 Clove Garlic Minced
• Salt to taste
• Pepper to taste

1. Cut and take the seeds out of the avocados. I slice the avocados into cubes before scooping them out, be careful not to cut through the peel to your hand.
2. Scoop the avocados out of the skin into a medium bowl. Add lemon juice, olive oil, garlic, salt and pepper. Smash with fork until it reaches desired consistency. I like to leave ours chunky so you get a chunk of avocado while eating. I would taste it at this point to test for salt and pepper quantity. Once you get the desired taste, you can start putting the sandwich together.
3. Butter one side of each slice of bread. 
4. Place the bottom slice of bread butter side down on a baking sheet or plate. 
5. Spread the avocado mixture on the bread. I add a generous amount. 
6. Put desired amount of turkey on top of the spread. 
7. Place two slices of cheese on the Turkey. 
8. If you want spinach you would add that now. 
9. Spread the avocado mixture on the top piece of bread and put the top piece on top of the sandwich with the butter facing up. 
10. Cook the sandwiches on a preheated panini press. Mine never presses evenly so I use a heavy mug to press down on the front to level it out. 
11. Cook until the bread is golden brown and cheese is melted. 
12. Serve hot.