This Turkey Panini Recipe on perfectly toasted ciabatta bread has a hint of spice with sliced jalapenos and Havarti cheese slices for the perfect light but satisfying sandwich.
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.
Notes
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.