Turkey, Roasted Pepper and Mozzarella Paninis with Avocado
Serves 4
Ingredients
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- 80 ml (⅓ cup) mayonnaise (homemade or store-bought)
- 4 ciabatta rolls, opened
- 30 ml (2 tbsp.) basil pesto
- 1 ball of fresh mozzarella, sliced
- 375 ml (1½ cups) baby arugula
- 454 g (1 lb.) cooked turkey breast, sliced
- 250 ml (1 cup) roasted peppers (homemade or store-bought)
- 2 avocados, sliced into strips
Preparation
- In a bowl, mix the mayonnaise with the pesto. Set aside.
- Spread the pesto mayonnaise onto the rolls, then place the mozzarella slices, arugula, turkey slices and roasted peppers in each sandwich.
- Grill in a lightly greased panini press on medium-low heat for three minutes per side.
- Add the avocado slices and serve.
