Turkey Panini with Jalapeno
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.
Servings 2 paninis
- 2 rolls Ciabatta bread
- 12 slices smoked turkey breast
- 2 slices Havarti cheese
- 12 oz jar hot or mild jalapeno peppers
- Dijon mustard
- olive oil to brush onto the bread before cooking
Slice each 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 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.
Calories: 517kcal | Carbohydrates: 46.3g | Protein: 25.2g | Fat: 26.7g | Saturated Fat: 8.2g | Cholesterol: 51mg | Sodium: 3791mg | Fiber: 6.3g | Sugar: 4.7g