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This mouthwatering turkey Panini comes from Kathy Strahs’ blog Panini Happy. Kathy just published her first cookbook, The Ultimate Panini Press Cookbook, and we’re so excited to celebrate by sharing this delicious recipe with you!

Yield: 4 panini

4 tablespoons (½ stick) Tillamook Butter, at room temperature
8 slices sourdough bread, sliced from a dense bakery loaf
4 ounces Tillamook Monterey Jack Cheese, sliced
¼ cup sliced pickled jalapeño peppers (see note below)
8 ounces carved or deli-sliced roast turkey
2 plum tomatoes (such as Roma), thinly sliced and seeded
4 tablespoons mayonnaise

1. Heat the panini press to medium-high heat.

2. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice and top it with cheese, jalapeños, turkey, and tomatoes. Flip over the other slice and spread 1 tablespoon mayonnaise on the other side. Place it, buttered side up, on top of the sandwich to close it.

3. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

NOTE: If you find most pickled jalapeños to be a little too hot for your taste, look for jars marked “tamed.” These peppers are a hybrid that provide big jalapeño flavor with a bit less heat.


Buy the Ultimate Panini Press Cookbook here!

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