Paninis are perfect for weeknight meals and a great way to finish off leftover produce and meats in your fridge. Like pastas and pizzas, there are endless combinations, and it’s always fun to experiment with new flavors and ingredients!
I had leftover pesto this week so I decided to assemble a quick panini. I cooked up some turkey cutlets I had in my freezer, cut some tomatoes and avocados, added mozzarella and the pesto, and toasted a loaf of French bread until the cheese melted. The result was delicious! We ate this with our leftover caprese pasta salad and called it a day!
- 2 tbsp olive oil
- 4 turkey cutlets
- 1 loaf french bread
- 1/2 cup pesto
- 4-8 oz sliced mozzarella
- 2 Roma tomatoes, sliced
- 1 avocado, sliced
- Season both sides of the turkey cutlets with salt and pepper. In a large pan, heat the olive oil on medium-high. Add the seasoned turkey and cook about 2-3 minutes per side, or until turkey is brown and cooked through.
- Spread pesto on the bottom half of the french bread. Top with mozzarella, turkey, tomatoes, and avocado, and the other top half of the bread, then slice into 4 equal pieces.
- On a lightly oiled grill pan or panini press, place each sandwich and cook each side about 5-6 minutes, or until cheese has melted and the bread is lightly browned.