Turkey and Bacon Panini
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Turkey and bacon paninis are a tasty lunch option you can make at home. These sandwiches have crispy bread, melted cheese, and savory fillings. You can make four servings in just 30 minutes, with each sandwich packing 820 calories of delicious flavor.
The key ingredients are sourdough bread, turkey, bacon, and guacamole. You’ll also need butter, cheese, tomato, and greens. To make the paninis, spread butter and guacamole on the bread. Then layer the fillings and grill until golden brown. The result is a warm, crispy sandwich that’s sure to hit the spot.
Exact Ingredients List
Here’s what you’ll need to make these tasty turkey and bacon paninis:
- 8 slices sourdough bread
- 4 tablespoons softened butter
- 8 tablespoons guacamole
- 12 ounces thinly sliced deli turkey breast
- 8 slices crispy cooked bacon
- 4 slices smoked Gruyère cheese
- 1 ripe tomato, sliced
- 1 cup baby arugula or spinach leaves
- Salt and pepper to taste
These ingredients will make 4 delicious paninis. You can easily adjust the amounts if you want to make more or fewer sandwiches.
Remember to cook the bacon until it’s nice and crispy before assembling your paninis. This will give them that perfect crunch!
Feel free to swap out the Gruyère for your favorite cheese if you prefer. Cheddar or Swiss would also work great in these sandwiches.
Instructions
Heat up your panini press or skillet to medium heat. Grab your bread slices and spread butter on one side of each. Flip them over and add guacamole to the other side.
On four of the slices, pile on the good stuff: turkey, bacon, cheese, tomato, and arugula. Don’t forget a pinch of salt and pepper! Top with the other slices, guac side down.
Place two sandwiches on your press or in the skillet. If you’re using a skillet, press them down with a heavy pan. Cook for 3-4 minutes until the bread gets nice and crispy and the cheese melts.
Take them off the heat and cut diagonally. Serve right away while they’re hot! Then repeat with the other two sandwiches.
Your paninis will be golden brown, crispy on the outside, and ooey-gooey on the inside. The mix of flavors is amazing – smoky bacon, creamy guac, and tangy cheese. Enjoy your delicious lunch!
Possible Substitutes List
You can easily swap out ingredients in this turkey and bacon panini to suit your tastes or what you have on hand. Here are some yummy options:
Bread:
- Ciabatta
- Whole wheat
- Focaccia
Meat:
- Ham
- Chicken
- Roast beef
Cheese:
- Cheddar
- Swiss
- Provolone
Veggies:
- Cucumber
- Avocado
- Roasted red peppers
Spreads:
- Mustard
- Pesto
- Hummus
You can also try using olive oil instead of butter to grill the sandwich. For a vegetarian version, skip the meat and add extra veggies. The possibilities are endless, so have fun experimenting with different combos!
How To Make It Diabetes-Friendly
You can make this tasty panini more diabetes-friendly with a few simple swaps. Try using whole grain bread instead of sourdough to add fiber. This helps slow down sugar absorption.
Replace regular butter with a sugar-free spread. Or use a thin layer of olive oil for healthy fats. Pick low-sodium turkey breast to cut back on salt.
Swap the bacon for turkey bacon or Canadian bacon. These have less fat. Choose a reduced-fat cheese to lower calories and saturated fat.
Load up on veggies! Add extra tomato slices and double the arugula. Veggies are low in carbs and high in nutrients. Skip the guacamole or use a small amount of mashed avocado instead.
Here’s a quick guide to diabetes-friendly swaps:
- Whole grain bread → More fiber
- Sugar-free spread → Less sugar
- Low-sodium turkey → Less salt
- Turkey bacon → Less fat
- Reduced-fat cheese → Fewer calories
- Extra veggies → More nutrients
These changes make the panini better for blood sugar control. You’ll still get great flavor with fewer carbs and calories.
Tips, Tricks & Storing
Make your turkey and bacon panini even better with these tips:
• Cook the bacon ahead of time for quicker prep. Store cooked bacon in the fridge for up to 5 days.
• Try different cheeses like cheddar or Swiss for variety.
• Add avocado slices instead of guacamole if you prefer.
• Use a cast iron skillet to get crispy, golden bread.
• Brush the outside with olive oil instead of butter for a different flavor.
To store leftovers:
- Let paninis cool completely
- Wrap tightly in foil or plastic wrap
- Keep in the fridge for 1-2 days
To reheat:
• Microwave: 30-60 seconds (bread may get soggy)
• Oven: 350°F for 5-10 minutes
• Skillet: Medium heat for 2-3 minutes per side
For make-ahead prep, cook the bacon and slice ingredients the day before. Store separately in airtight containers in the fridge. Assemble and cook paninis when ready to eat.