Note: I put off publishing this post because I didn’t love the picture (no color– what a beige dinner). But the recipe itself was tasty, so I’m opting to post despite the blah picture.
Ugh, just got home from meeting #1, and the bank, and gassing up the car. But I still have time to get this tasty dinner on the table while Husband is commuting. This is a quick and easy feature from All You, October 17, 2014. I particularly love it because avocados are the best thing ever.
1 tablespoon minced chipotle in adobo sauce
4 soft sandwich rolls, split
1 avocado, peeled, pitted and coarsely mashed
8 ounces thinly sliced deli turkey breast
1 tablespoon unsalted butter
1. In a small bowl, combine mayonnaise, chipotle, and lime juice. Spread mayo mixture on top half of each roll. Spread bottom half of each roll with avocado and season with salt and pepper. Top with turkey and a slice of cheese. Combine halves to form sandwiches.
2. In a large, heavy skillet over medium heat, melt 1/2 Tbsp. butter (or mist a grill pan with cooking spray). Add sandwiches topside down; cover with foil. Place a second heavy skillet (or pot lid) on top to press sandwiches. Cook until golden brown, about 4 minutes. Flip sandwiches, adding 1/2 Tbsp. butter to pan or misting with cooking spray. Cover with foil and skillet. Cook until cheese melts, about 4 minutes. Halve sandwiches; serve hot.
I’m the queen of small appliances. I have the blender, the food processor, the coffeemaker, toaster, quesadilla maker, bread machine, and panini press. When we got married, I inherited a Foreman grill, Foreman rotisserie, and toaster oven. Thankfully, we have really good storage options at our house. The panini press is such a great appliance– you get the crispness and warmth of a grilled cheese without the calories and fat from slathering the outside of the bread with butter or mayo. Of course, these sandwiches came together easily. The calorie count is high, but there are many adjustments you can make to control the elements here (eliminate the butter as we did by using the panini maker, swap out some or all of the mayo for reduced-fat mayo or Greek yogurt, use healthier bread, use reduced-fat or fewer slices of cheese).
Verdict: Simple and tasty! As noted above, the picture doesn’t do the flavors justice. I can easily see adding tomatoes and other veggies (sprouts, lettuce, raddichio) for brightness and crispness. Husband and I differ in our preference for darkness on a panini, so my sandwich was a bit crunchier than his. The mayo was spicy and creamy, with a pop from the citrus. We’ll definitely make these sandwiches again.