Turkey Avocado Panini

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Turkey Avocado Panini Sandwiches

This turkey panini recipe is easy to make without any special equipment. The texture turns a regular sandwich into something extraordinary.
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Course: Dinner Camping Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 553kcal
Author: Kim Hanna


  • Panini sandwich press (see * Note)


  • 4 ciabatta rolls split horizontally
  • 2 tablespoons olive oil should be enough to cover all 4 rolls
  • 1 ripe avocado flesh mashed
  • 1/2 cup mayonnaise
  • 4 slices provolone cheese can substitute mozzarella, or, use pepper jack for a spicier flavor
  • 1 pound deli turkey breast sliced
  • 2 roma tomatoes sliced
  • 1/4 small red onion thinly sliced
  • 1 cup fresh spinach leaves firmly packed


  • Remove ingredients from your refrigerator, place on counter to get to room temperature while setting up your cooking equipment and prepping your ingredients.
  • Preheat the panini sandwich press with medium heat.
  • Split the ciabatta rolls in half horizontally, sprinkle olive oil over the outside tops and bottoms of each roll.
  • Spread the avocado mash on one split side, and, mayo on the other split side of each roll.
  • Place the bottom of each roll on a flat surface and build the sandwich using the equally divided ingredients. Layer the slices of cheese, turkey, tomatoes, onion and spinach leaves. Finish with top of roll.
  • Place the assembled sandwiches on the pre-heated pan.
  • Place the weighted item on the top of each sandwich and gently press to evenly distribute the weight over the entire sandwich (I use a bacon press but a heavy frying pan or cast iron skillet work too).
  • Toast one side of the sandwich, then, flip the sandwich to toast the second side. You want your turkey panini to have a nice golden brown color and crisp, crunchy bread texture. The meat should be slightly warmed and the cheese slightly melted. It will take about 5 minutes per side.
  • Remove from heat and serve immediately.


*NOTE: Without an electric panini maker, just use a cast iron panini pan or grill pan as the bottom of the panini press and use another cast iron pan for the “weighted lid” to press the sandwich while toasting it.
If you have a large crowd to feed, start an assembly line so everybody can build their own sandwich.


Serving: 1g | Calories: 553kcal | Carbohydrates: 34g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1950mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 2mg

Why make plain boring lunchmeat sandwiches when you can make café-style panini sandwiches during your next camping adventure? On a recent episode of Great Food Good Neighbors TV show, I made this recipe in record time (and in record wind conditions at the campsite but I don’t think anyone noticed until my basil leaves starting looking like mini UFOs floating around!) Real campers don’t let a little wind deter the fun…So the show went on!  This fussy-kid tested (and approved) camp meal is really easy to make.

We filmed this episode at a campsite in the Usery Mountain Regional Park.

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