Smoked Turkey, Roasted Pepper & Swiss Panini with Pesto Mayo

Cuisinart original

Griddler® Compact position: Closed

Plate side: Grill


Makes 2 panini.


1½          tablespoons light or regular mayonnaise

1            tablespoon prepared pesto

4            slices crusty country bread or artisan wheat bread (about 6 x 3½ x ½ inch)

2            teaspoons extra virgin olive oil or melted butter

4            ounces smoked turkey breast, thinly sliced

1            roasted red pepper, well drained, cut into ½-inch strips

2            ounces Swiss cheese, very thinly sliced

2            ounces red onion, very thinly sliced


Nutritional information

Nutritional information per panini:

Calories 383 (61% from fat) • carb. 17g • pro. 20g

• fat 26g • sat. fat 8g • chol. 60mg • sod. 1211mg

• calc. 267mg • fiber 2g



1 .  Insert plates on grill side . Preheat the Cuisinart® Griddler® Compact to Medium while assembling panini. Combine mayonnaise and pesto. Lightly brush one side of each slice of bread with the olive oil/butter. Lay 4 slices of bread on the work surface, oiled side down .  Spread lightly with pesto mayonnaise.  Build the sandwiches in this order: smoked turkey, roasted pepper, cheese and onion (if using), using equal amounts of each item on each sandwich. Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up.

2 .  Arrange sandwiches evenly spaced on the bottom grill plate of the preheated unit; close, applying light pressure to handle for about 30 seconds.  Grill panini for 3 to 4 minutes.  Cut in half on the diagonal; serve warm.