California Turkey Panini

Culinary Setting
Cooked Turkey


As needed Non-stick cooking spray

2 (1/2-inch thick) slices sourdough bread

1 tbsp olive oil

2 tbsp mayonnaise

3 oz ROASTED TURKEY BREAST, sliced thin

2 tbsp coarsely chopped jarred roasted red pepper, drained

1 to 2 Slices Monterey Jack cheese

4 to 5 Leaves tender arugula (may substitute tender spinach leaves)


Spray a panini maker with non-stick cooking spray. Preheat according to the manufacturer's directions. (See NOTE below)

Lightly brush one side of each bread slice with olive oil. Lay the bread, oiled side down, on a sheet of waxed paper. Spread the top of each slice with 1 tablespoon of mayonnaise.

Layer turkey on one slice and top with roasted pepper, cheese and arugula. Top with remaining bread, oiled side up.

Place sandwich in hot panini maker and cook until the bread is golden and the cheese is melted, 3 to 5 minutes.

Slice on the diagonal.

NOTE: Substitute the following procedure to replace the panini maker. Preheat a grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwich to pan; top with another heavy skillet. Cook 3-5 minutes on each side or until golden brown.