Recently, I have become completely obsessed with thoughts of purchasing a panini press. Whenever I am out shopping, I find myself at Williams Sonoma or Sur la Table or Target, salivating over the panini department. I never shop when I’m hungry because this has proven to cause major damage to my bank statement. Just thinking about making paninis on a daily basis is just too tempting, oh the bread, Mama Mia!

My first encounter with the panini was in Italy many MANY years ago, when I was presented with this delicious, mouth watering sandwich at an “Autogrill.” An Autogrill is a stop on a highway, the Autostrada, similar to McDonald’s in that it is a place to grab a quick bite but has no comparison. I was hooked and fell in love…with paninis.

As usual, I’ll have to find an occasion to celebrate, let’s see. Easter was fun and has gone by the wayside, Memorial Day is in the distant future…Earth Day, April 22! A celebration is in order for this date set aside for improving our planet. Time to celebrate after a hard day dedicated to raising awareness about our interconnectedness with the 192 countries participating in this auspicious occasion. Let’s have a panini! Buon Appetito!

Turkey Avocado Panini

I have “Californiaized” this recipe (and just made up a new word!) Truly, this would be better with lots of salami and mortadella but we are being heart healthy today. This makes two sandwiches.

Ingredients:

1/2 avocado

1/4 cup mayonnaise

2 ciabatta rolls

1 Tablespoon olive oil to divide

2 slices provolone

1 cup whole leaf spinach

1/4 pound thinly sliced mesquite turkey

2 roasted red peppers

Prepare:

1. Mash avocado with mayonnaise to form a spread.

2. Preheat panini press.

3. Cut the ciabatta rolls in half the long flat way. Brush bottoms that are placed on the grill with half the olive oil.

4. Place all the fixings on the open faced rolls. Cover the inside of the ciabatta rolls with the avocado- mayo mixture. Place tops on sandwiches.

5. Brush tops with remaining olive oil and close the panini press lid.

6. Cook for 5-8 minutes until the cheese is melted and the bread has golden grill marks. YUM!

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