Slice each ciabatta bread roll in half and spread mayonnaise on both slices. Then spread Dijon mustard on only one of the halves. Dijon mustard has a pretty strong taste, therefore I don't put it on both halves.
Add 6 slices of smoked turkey breast (or any other favorite deli meat) to each halve. Then layer on a desired amount of jalapenos, and one slice of Havarti cheese.
Place the two halves together and dab a little bit of olive oil onto the top and bottom of the bread before placing it onto the panini press. A pastry brush would work as well.
Place the panini onto the heated press and keep closed for about 2-3 minutes or until the cheese has melted and the bread is golden brown. Serve warm.
Choose fresh ingredients- Use the best fresh ingredients for a perfect panini. If possible, fresh baked ciabatta rolls and fresh smoked turkey is ideal.
Don't overdo the Dijon- Dijon mustard has a pretty strong taste, therefore I don't put it on both halves of the bread like I do the mayo. But if you love the flavor, go for it.
Preheat the panini press- You don't want to slowly warm your Turkey Panini and cause steam to soften the bread, so preheat it so the sandwich cooks hot and fast.
Press it without a panini press- If you don't have a panini press, you can easily cover the sandwich with aluminum foil and a can or brick while cooking, then flip and do the same to the other side.