Turkey & Pepper Panini Melt

A quick panini melt gets a French touch from Dijon-mayo and melted provolone. Roasted turkey meets sautéed bell and poblano peppers pressed into crisp ciabatta for an easy spicy lunch.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 42g carbs
• 24g fat
• 4g fiber

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Ingredients

• 4 ciabatta rolls or panini bread
• 12 oz sliced roasted turkey breast
• 1 large red bell pepper
• 1 large green bell pepper
• 1 poblano pepper
• 1 small yellow onion
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 8 provolone cheese slices
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp, softened butter

Instructions

1. 1Slice the red and green bell peppers and the poblano into thin strips; thinly slice the onion. Heat a large skillet over medium-high heat with olive oil.
2. 2Add the peppers and onion to the hot skillet. Season with kosher salt, black pepper, and oregano. Sauté 8 to 10 minutes, stirring often, until peppers are soft, lightly blistered, and sweet with mild heat from the poblano.
3. 3In a small bowl, stir mayonnaise and Dijon mustard together until smooth. This spread will keep the panini moist and tangy.
4. 4Split the ciabatta rolls. Spread the mayo-Dijon mixture on the cut sides of each roll.
5. 5Layer provolone on the bottom half of each roll, then pile on sliced turkey and a generous heap of the sautéed pepper-onion mixture. Top with a second slice of provolone and close the sandwich.
6. 6Lightly butter the outer surfaces of each sandwich. Preheat a panini press to medium-high, or heat a heavy skillet and have a second pan ready to press.
7. 7Cook the panini 4 to 5 minutes in the press (or 3 to 4 minutes per side in a skillet with weight) until the bread is deep golden and crisp and the cheese is fully melted and oozing at the edges.
8. 8Rest each sandwich 1 minute so the filling settles, then slice diagonally. Serve hot while the peppers still taste sweet-smoky and the cheese stretches with every bite.