Avocado Sriracha Aioli on a Loaded Turkey Pressed Panini
Turn any sandwich into a work of art when you add this homemade avocado sriracha aioli on it. I recommend turkey, cranberry, and brie on a pressed panini!
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Ingredients
Ingredients for aioli
- 1 medium very ripe Avocado
- 1/3 cup plain fat-free Greek-style yogurt
- 2 teaspoons Sriracha
- splash of lime juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredients for sandwich
- 2 slices of good bread - I used cuban
- 2 thick slices of smoked turkey - I had mine sliced 1/4 inch thick leftover Thanksgiving or Christmas turkey work great too!
- Brie
- Whole cranberry sauce
- Arugula
Instructions
Instructions for aioli
- Place all ingredients in a food processor or a similar blending device.
- Blend until smooth.
Instructions for pressed panini
- Place the pan and lid onto the hot grill (or stove) to warm both pieces.
- While it's warming, assemble your sandwich.
- Put a generous helping of the aioli onto one slice of the bread, put on one slice of turkey, then layer on the thinly sliced brie, next another slice of turkey, next a big handful of arugula, and finally, the cranberry sauce.
- Place your prepped sandwich on the pan, then using a hot mit or gloves that can withstand heat, pick up the lid and press your sandwich.
- When it your sandwich looks nice and pressed and the bread looks to have some grill marks and is toasted, it is ready. Depending on how hot your grill is (mine was at about 400 degrees) will determine how long it takes, check it after a few minutes. Mine were ready in under 5 minutes.
- Enjoy!
Notes
The pan and the lid will be HOT, be sure to use caution. Do NOT lift with your bare hands.
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