Smoked Turkey, Roasted Pepper & Swiss Panini with Pesto Mayo

Makes 2 panini

1½ tablespoons 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
     (optional)

Nutritional information per panini:
Calories 383 (61% from fat) • carb. 17g • pro. 20g fat 26g • sat. fat 8g • chol. 60mg • sod. 1211mg calc. 267mg • fber 2g

1. Insert plates on grill side. Preheat the Griddler®
Compact to Medium.
2. Combine mayonnaise and pesto. Lightly brush
one side of each slice of bread with the olive oil
or 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.
3. Once grill has preheated, place sandwiches on
the lower grill plate and 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.