Turkey, Roasted Pepper and Mozzarella Paninis with Avocado
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Serves 4


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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


  1. In a bowl, mix the mayonnaise with the pesto. Set aside.
  2. Spread the pesto mayonnaise onto the rolls, then place the mozzarella slices, arugula, turkey slices and roasted peppers in each sandwich.
  3. Grill in a lightly greased panini press on medium-low heat for three minutes per side.
  4. Add the avocado slices and serve.