READY IN 25 mins

Turkey Avocado Panini

Read Reviews (43)

"This is such an easy, light, refreshing and YUMMY sandwich!" — Amanda

Directions

Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
Preheat a panini sandwich press.
To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Kitchen-Friendly View

PREP 17 mins
COOK 8 mins
READY IN 25 mins

Footnotes

Editor's Note
Instead of using a panini press, you can use a heavy cast iron skillet or griddle with a heavy weight (such as another heavy pan or even a brick wrapped in aluminum foil). Place the sandwich into the heated skillet or griddle, top with the heavy weight, and push down on the weight to press and crisp the sandwich. When the bread is toasted, flip the sandwich and press the other side.

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2009

I used 1 slice of turkey per sandwich, enough spinach leaves to cover the sandwich, and enough roasted red pepper pieces from a jar to cover the sandwich. I didn't use the whole 1/4 lb. turkey, or the whole cup of spinach leaves, nor did I roast 2 red peppers for two sandwiches. Hope this note clarifies a bit!

—Amanda

See full review »

Most Helpful Critical Review

Jan 31, 2011

I only gave this 3 out of 5 because the spinach wasn't good when cooked. The avocado mayo was great. The red peppers were great, we just didn't like the way the spinach tasted limp and warm. Next time we will put some red onion on instead and those wanting greens we'll put on afterward.

—CarriLee

See full review »

62 Ratings

Aug 18, 2009

Not sure how much turkey I used but, I did put a healthy portion of shaved turkey breast on the bread and enough spinach to make me happy. Love the spinach! I had about 1/2 a roasted red pepper left in the fridge and that was plenty for my sandwich. I do not have a panini press so used my cast iron grill pan and weighted it down to mash the sandwich and leave the bread nice and crispy and well marked. Great sandwich, a hearty and very filling meal. Love the addition of the avocado. Thanks Amanda.

—Mee-Maw

See full review »

Sep 23, 2010

The recipe was outstanding! I did not have a panini press so i drizzled olive oil on tinfoil and wrapped the sandwich in the foil. Baked at 400 degrees 20 minutes. (I am at high elevation). Ciabatta bread had wonderful crisp bottom and top. The spinach was a great addition and did not get overcooked. May add red onion next time. Thanks for a great recipe!

—speaktrue

See full review »

Oct 16, 2011

This is a super easysandwich that is really good. I made it as described, except I did not mix the avocado and mayo together, I just spread mayo and topped the sandwich with slices of avocado. The roasted red peppers were really good, and I topped my sadnwich with a splash of balsalmic vinegar before cooking it.

—Christine W

See full review »

Aug 19, 2009

Fantastic sandwich! I followed the recipe and have tried subtle changes numerous times now. This is a fantastic sandwich that you can make "your own" if you want to add or subtract. Very, very easy to make. Great sandwich to have over and over again. KUDOS! I highly recommend.

—LOR9

See full review »

Feb 22, 2010

Totally yummy...I use a whole avacado and fat-free mayo and it is rich and delicious! This is good with any kind of salad greens and also tomatoes. Also, using whole wheat or a grainy bread gives it more depth and texture! Just great!

—love2cook

See full review »

Jan 22, 2012

I LOVE the avocado mayo dressing....I will surely use it on future sandwiches...awesome! I used extra-large sliced white bread instead of ciabatta, worked perfect!

—LoveJoy

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Turkey and Sun-dried Tomato Panini

Turkey Bacon Avocado Sandwich

Turkey and Avocado Sandwiches

Turkey and Bacon Panini with Chipotle Mayonnaise

Barbecued Turkey and Cheese Panini

Busy Night Turkey Taco Soup with Avocado Cream

Awesome Turkey Sandwich

Karla's Nutty Turkey Cranwich

Grilled Turkey Reuben Sandwiches

Spicy Chipotle Turkey Wraps

Nutrition

Calories
723 kcal
36%

Carbohydrates
42.1 g
14%

Cholesterol
62 mg
21%

Fat
51.3 g
79%

Fiber
5.9 g
24%

Protein
25.3 g
51%

Sodium
1720 mg
69%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey Avocado Panini

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 723
Calories from Fat: 462

% Daily Value *
Total Fat 51.3g 79 %
Saturated Fat 12.5g 63 %
Cholesterol 62mg 21 %
Sodium 1720mg 69 %
** Potassium 623mg 17 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 5.9g 24 %
Protein 25.3g 51 %
** Sugars 3.9g
** Vitamin A 111 %
** Vitamin C 99 %
Calcium 41 %
Iron 42 %
** Thiamin 7 %
** Niacin 76 %
** Vitamin B6 23 %
** Magnesium 18 %
** Folate 105 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.