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!