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grilling Italian, Tex-Mex
South of the Border Turkey Panini

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Creamy guacamole, Monterey Jack cheese and onion make this a true south of the border treat.

Yield: Serves 2

Ingredients

  • 4 slices sourdough bread (½-inch/1 cm thick slices)
  • 1 tbsp (15 ml) butter, melted 
  • ¼ cup (50 ml) Guacamole (store-bought or see recipe) 

  • 2 oz (60 g) smoked turkey breast, thinly sliced 
  • 2 oz (60 g) Monterey Jack cheese, sliced 
  • 4 thin slices tomato
  • 2 romaine lettuce leaves
  • ¼ cup (50 ml) thinly sliced red onion 

Directions

Preheat panini grill to high.

1. Brush one side of each bread slice with butter. Place two slices on a work surface, buttered side down, and spread with guacamole. Evenly layer with turkey, cheese, tomato, lettuce and onion. Cover with top halves, buttered side up, and press gently to pack.

2. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Variations: Add crunch and flavor with crispy bacon strips. The precooked microwavable bacon now found in grocery stores is a real timesaver.

Notes

Adding crushed baked tortilla chips to the filling will make this recipe a hit with kids and young adults.

Serve with salsa on the side or add it to the sandwich before pressing.


© 2008 Tiffany Collins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Guacamole. For nutritional information on Guacamole, please follow the link above.

306kcal (15%)
246mg (25%)
12mg (19%)
239mcg RAE (8%)
314mg
34mg
21g
3g
2g
22g
65mg (22%)
381mg (16%)
9g (47%)
15g (24%)
2mg (12%)
 

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