All posts tagged panini

TBA (Turkey, Bacon, Avocado) on Tomato Basil

Published February 12, 2013 by jenmatteson

If you haven’t tried this tomato basil bread yet, you’re really missing out.  What are you waiting for?  Of course I just made it on Saturday night, and so I was dying to make a sandwich with it for lunch on Sunday.  It snowed all day on Sunday, and while Nate headed out to shovel for the second time, I started these sandwiches.  To take it to the next level, I even broke out the Panini press!  Oh yeah 😉

Turkey Bacon Avocado on Tomato Basil

I added a little mozzarella to Nate’s sandwich (we had a tiny bit in the fridge that I just wanted to use up), but of course I loved it without .  There was so much flavor, I wouldn’t even know where to begin explaining it.  Crisp salty bacon, creamy avocado, oven roasted turkey, and fresh, fluffy tomato and basil bread.  It was a perfect little lunch on a snowy day.  I also brough one for lunch today – minus the bacon and Panini pressed part.  Looking forward to lunch in a few minutes…

Turkey Bacon Avocado on Tomato Basil

TBA on Tomato Basil

Source: Pigzilla Original
Servings: 2 sandwiches


4 slices tomato basil bread
2 tbsp low-fat mayonnaise or Miracle Whip
16 leaves fresh spinach
sliced red onion
1/2 lb oven roasted turkey
4 slices cooked bacon
1/2 avocado, sliced thin
mozzarella (if desired)


1. Spread 1 tbsp of mayonnaise on two slices of bread.  After the mayonnaise, layer each slice with 8 spinach leaves, sliced red onion, 1/4 lb oven roasted turkey, two slices bacon and avocado slices (add mozzarella if desired).    Top each with remaining slices of bread.

2. Place sandwich on heated Panini grill.  Press and cook for 2-4 minutes.  Keep an eye on it so the bread doesn’t burn. Remove, slice, and enjoy!

Southwest Chicken and Swiss Panini

Published June 14, 2012 by jenmatteson

I didn’t have time to take anything out of the freezer this morning, and I knew we were running pretty low on fresh produce.  While at work, I envisioned what I had in the freezer to make for dinner.  I basically concocted a combination of several leftover ingredients to come up with a fantastic panini.  Of course the chicken and bacon were frozen, so I did have to thaw them out, but I used up to leftover ciabatta rolls, some chipotle mayonnaise, tomatoes, lettuce, onions, and some swiss cheese that I feel like has been in the fridge forever.  Paired with a salad, it was a fantastic little dinner.

Southwest Chicken and Swiss Panini

Source: Pigzilla Original
Servings: 4


2 boneless, skinless chicken breasts
1 tsp southwest seasoning (recipe below)
4 ciabatta rolls or 8 slices of hearty bread
4 tbsp chipotle mayonnaise
4 leaves of greens (Romaine, spinach, arugula are good choices)
1/4 red onion, sliced
1 tomato, sliced
8 slices thick cut bacon, cooked
4 slices swiss cheese


1. Preheat oven to 375 degrees.  Season each side of the chicken breasts with southwest seasoning and rub into chicken.  On on a foil lined baking sheet, bake chicken for 25-30 minutes, or until cooked through.  Remove from oven and let rest for at least 5 minutes.  Slice thin.

2. Preheat panini grill.  Spread both sides of rolls or each piece of bread generously with the chipotle mayonnaise.  Add greens, onions, and tomatoes to each sandwich.  Add sliced chicken, two slices of bacon and one slice of swiss cheese to each sandwich, and top with ciabatta, or second slice of bread, spread with chipotle mayonnaise.

3. Place sandwiches on panini grill and press top down, careful not to let sandwich tops slide off.  Cook for about 5 minutes, or until bread begins to turn brown and cheese is melted.  Let sandwich rest for 2 minutes, cut in half, then serve.

Southwest Seasoning Mix

2 tbsp chili powder
2 tbsp paprika
1 tbsp garlic powder
1 tbsp coriander
1 tbsp cumin
1 tbsp black pepper
2 tsp cayenne pepper (adjust if you are heat sensitive)
2 tsp dried oregano
1 tsp salt


1. Mix all ingredients together.  Store in an air tight container.

%d bloggers like this: