Prosciutto-Wrapped Turkey, Avocado & Swiss Panini

by on November 26, 2008

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It’s Part 2 of my Leftover Thanksgiving Turkey Sandwiches series!  Grilled on ciabatta and dressed with a sundried tomato mayo, my Prosciutto-Wrapped Turkey, Avocado & Swiss Panini transform your leftover turkey from “Thanksgiving traditional” to “club chic” (Get it? Club!).  Even if your turkey comes out a little on the dry side (it can happen to the best of us!) you’ll find that wrapping it in a little prosciutto will go a long way to dial up the flavor and add moisture to boot.  The soft avocado and melted Swiss cheese balance out the saltiness and you’ll end up with a sandwich you’ll want to enjoy any time of the year.

Be sure to check out Part 1 of this series – Turkey, Cranberry & Havarti Panini – and stay tuned to see what’s up next for tomorrow or subscribe to never miss a recipe!

Prosciutto-Wrapped Turkey, Avocado & Swiss Panini


1/2 cup reduced fat mayonnaise
2 tablespoons sundried tomatoes (in olive oil), drained and chopped
Ciabatta, halved lengthwise
Roast turkey breast, sliced
Avocado, thinly sliced
Swiss cheese, thinly sliced


Preheat panini grill to medium-high heat (375 degrees).

In a food processor or blender, blend the mayonnaise and sundried tomatoes together until the tomatoes are chopped and evenly distributed throughout the mayonnaise.

Spread a thin layer of the sundried tomato mayonnaise inside the bottom half of the ciabatta.  Wrap a slice of prosciutto around a generous slice of turkey breast and place it onto the sandwich.  Add avocado and Swiss cheese and close the sandwich with the top half of the ciabatta.

Grill 5-6 minutes until the cheese is melted.  Serve immediately and enjoy!

If you liked this post, you might also enjoy:

>Ready to buy a panini press? Check out my Panini Press Buying Guide for the features to look for.

>Want more panini recipes? See my Recipe Index for a list of all recipes on Panini Happy.

>Traveling to a new city soon? Browse Panini Happy’s Great American Sandwich Guide to find the best sandwiches across the country!

{ 10 comments… read them below or add one }

1 Dani November 26, 2008 at 1:53 pm



2 Pam November 26, 2008 at 4:19 pm

I am going to make this sandwich (and the cranberry havarti too) after Thanksgiving. Great recipes Kathy! Happy Thanksgiving.


3 Carolyn Jung November 26, 2008 at 7:04 pm

My friend Val doesn’t wait till Friday to have her turkey sandwich. She and her bro carve up the bird on Thanksgiving Day to make Club sandwiches with bacon and avocado. Mmm, I shall tell her about your panini version with proscuitto. She will love that!


4 HoneyB November 27, 2008 at 4:08 am



5 noble pig November 27, 2008 at 9:26 am

Yes…tomorrow…for sure…Happy Thanksgiving!


6 Kim November 27, 2008 at 4:07 pm

This was a great second choice! Happy Thanksgiving to you and your family.


7 Culinary Cory November 27, 2008 at 8:59 pm

Yum! This is the kind of sandwich I would gobble up in a high end deli. I love sundried tomato mayo. I’m sure it gives it a ton of flavor.


8 Kevin November 29, 2008 at 4:24 pm

I like the sound of the turkey and avocado combo!


9 Susan from Food Blogga December 5, 2008 at 7:45 am

I made a slightly different version of this the other night. I used cheddar instead of swiss and added a little hot sauce. It was awesome!


10 Steve T April 17, 2010 at 4:19 pm

I mixed store bought Olive Oil Mayo with Inglehoffer wasabi horseradish (1part wasabi – 2 parts mayo). Everything else stays the same. it puts the sandwich over the top. cheers and thanks for the recipe.


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