Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise
My friend Simon recently made us turkey, extra sharp cheddar, tomato, and avocado panini with basil mayonnaise sandwiches while visiting his home and they were delicious! I was instantly hooked and couldn’t wait to re-create it at home and they turned out INCREDIBLE! I served these sandwiches with some tomato soup and it was a tasty lunch.
How to Make a Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise
Combine the mayonnaise, basil, minced garlic, sea salt, to taste, a dash of white pepper, and a dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.
Preheat your panini grill or a grill pan over medium heat.
Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.
Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy.
Equipment
- Panini Grill. Grill Pan, or Cast Iron Skillet
Ingredients
Basil Mayonnaise:
- ¼ cup mayonnaise
- 2 tbsp fresh basil finely chopped
- 1 clove of garlic minced
- Sea salt to taste
- Dash of white pepper
- Dash of cayenne pepper
Sandwich:
- 4 slices of French bread
- Basil mayonnaise
- Extra sharp white cheddar
- Turkey sliced
- Tomato sliced
- Avocado sliced
Instructions
- Make your basil mayonnaise by combining the mayonnaise, basil, minced garlic, sea salt, to taste, a dash of white pepper, and a dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.
- Preheat your panini grill, grill pan, or cast iron skillet over medium heat.
- Make your sandwich by spreading some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.
- Place into your panini pan (or grill pan / cast iron skillet). Cook for 5 or until crispy and golden brown. Side Note: Flip the sandwich over and cook until golden brown if you are using a pan.
- Serve immediately. Enjoy!
- Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy.
Totally craving these now.
So delicious!!
Cheers,
Lia.
The sandwich is a thing of beauty!! And the basil mayo is just the “icing on the cake” in my book!!! YUM!
While the sandwiches also sound like something I could make and eat every day that Basil Mayo just sounds out of this world flavorful.
This looks divine! I love flavored mayo!
DROOLING over here! 🙂 Yummy!
I could eat this all the time…looove these panini 🙂 ela
That mayonnaise sounds amazing, bookmarked, thanks. Have a good week Diane
Flavored mayonnaise? What a novel idea!
This looks really good Pam. I don’t usually put mayo on a panini, but I will definitely make this sandwich with basil mayo.
I’m pretty gleeful that I have a fresh basil plant growing on my windowsill! That basil mayo sounds fabulous.
WOW that is a stunning panini, Pam. I put a light amount of oil on my panini press plates but not much. I need to break it out and make this this week.
This sounds so good!
Such a comforting meal!
This looks so delicious, Pam!
I put mayo on my grilled cheese sandwiches. Hubby hates it.
But I love nothing more than a grilled cheese with mayo, extra sharp cheese, think tomato and maybe some corn relish! SO GOOD!