Turkey and Avocado Ciabatta Panini
Turkey and Avocado Ciabatta Panini layers creamy avocado-mayo with smoky mesquite turkey, mellow provolone, sweet roasted red peppers, and fresh spinach on crisp-pressed bread. Each bite balances rich creaminess with gentle smoke and a bright, peppery snap. Perfect for a quick lunch or a casual weeknight dinner when you want something warm, melty, and satisfying.
- Prep20 mins
- Cook5 mins
- Serves2
- DifficultyEasy
- 1
In a bowl, mash the avocado and mayonnaise together until well combined.
- 2
Preheat a panini press.
- 3
Brush the bottom of each roll with olive oil; set them on the panini press with the oiled sides facing down. Add 1 slice cheese, 1/2 the spinach leaves, 1/2 the turkey, and 1/2 the sliced peppers to each roll on the press. Spread 1/2 the avocado mixture on the cut side of each top roll; place a top roll on each sandwich. Brush the top of each roll with olive oil.
- 4
Close the panini press; cook until the rolls are toasted and crisp with golden brown grill marks and the cheese is melted, 5 to 8 minutes.
- Calories 764.99 kcal High
- Protein 27.71 g Good Source
- Carbs 54.13 g Moderate
- Total Fat 48.33 g High
- Saturated Fat 10.44 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 66.01 mg High
- Sodium 1358.82 mg High
- Fiber 10.31 g Good Source
- Sugar 4.55 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 328.25 mg Good Source
- Iron 7.61 mg Good Source
- Potassium 880.95 mg Moderate
- Vitamin A 1392.24 mcg_rae Good Source
- Vitamin C 9.52 mg Moderate
- Vitamin D 0.19 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten