California Turkey Panini

1 serving


  • Non-stick cooking spray
  • 2 slices (1/2 inch thick) sourdough bread
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 3 ounces roasted turkey breast, sliced thin
  • 2 tablespoons 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 Equipment Note)

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.

Equipment 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 to 5 minutes on each side or until golden brown.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 7924

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