If you are a fan of the classic grilled cheese, but enjoy changing it up a bit, then this Harissa Avocado and Turkey Panini is for you! There is something so comforting about a warm grilled sandwich. Thick slices of your favorite bread toasted to perfection, smoldered with savory flavors and held together with melted, gooey cheese. So good.
Throw in Harissa sauce made with roasted red bell peppers, garlic, chipotle in adobe peppers and cilantro, then pair it with homemade French bread and that grilled cheese sandwich just keeps getting better and better! Not to mention, avocado anyone? Yes, please!
I mentioned here that Josh and I have just listed our house, its been on the market about a week and a half and while we haven’t had any offers, we’ve had a lot of showings and are hopeful! Anyway, a few weekends back, we were busy going through all closets, drawers, cabinets, etc. in an effort to get rid of things we no longer needed or used to maximize the storage in the house.
As you may have guessed, I have a decent amount of kitchen stuff. Small kitchen appliances, large dishes for entertaining, food prop linens, plates, bowls, etc along with our everyday serve ware. Ironically enough, I considered getting rid of my Panini maker {similar to this one} as I really haven’t used it much since we first got married over six years ago. But I couldn’t help but think about the fun it would be to use once we have kiddos running around one day. Because all kids like grilled cheese or Panini’s, right?
Luckily, I held on to it and glad I did, it was perfect for making these Harissa Avocado and Turkey Panini’s! Naturally Ella is one of my favorite blogs I follow and when I saw her post a while back for a Harissa and Avocado Grilled Cheese, I knew I had to give it a try!
We had it on a saturday afternoon as a lovely retreat between a list of “to do’s” in prepping the house to list along with typically Saturday chores. We were both so glad there was plenty Harissa and bread left over to make a few more sandwiches over the next couple of days. And if you’re looking for something to serve with it, try Trader Joe’s Roasted Red Pepper and Tomato Soup, the combination was divine!
Oh, and while I wouldn’t say French bread is something that we eat often or on a regular basis, I made it using my bread maker at home, eliminating the preservatives and additives typically found in store-bought breads! Growing up, my mom always made homemade bread in a bread maker, so it seems so natural to my sister and myself to make bread at home, but it often surprises (and impresses!) others. I’ll never forget getting home after church on Sundays and walking into the house, smelling the incredible aroma of freshly baked bread. One of those smells that brings back fond memories for me.
But bread maker or not, Panini maker or not, regardless of what bread you choose or how you go about grilling it, you must try this Panini, I promise you will not regret it!
Harissa Avocado and Turkey Panini with Homemade Bread
Ingredients
- FOR THE HARISSA
- 2 clove garlic
- 1 roasted red bell pepper see notes
- 1 chipotle peppers in adobe sauce
- 1 tsp adobe sauce
- 1 teaspoon cumin powder
- 1/2 tsp sea salt
- 1/2 tbsp coconut oil
- Juice from one lime
- 1/4-1/2 cup fresh cilantro
- 2 tbsp chickpeas
- FOR PANINI
- 8 slices french bread homemade if you have bread maker
- 2 ripe avocado sliced
- 4 slices Muenster cheese
- 16 slices deli turkey 4 per sandwich
Instructions
- In a blender or food processor, add all ingredients for Harissa and pulse until well combined and sauce/paste-like consistency. Add additional seasoning as desired.
- Meanwhile preheat Panini maker or grill pan on medium-low heat.
- Add Harissa to cover one piece of bread for each sandwich, layer with avocado, turkey and Muenster cheese before topping with other piece of bread. Lightly spray outer sides of bread with coconut oil cooking spray.
- Grill in Panini maker until bread is crispy, golden brown and cheese is melted. If using grill pan on stove top, cook over medium head on each side until crisp and cheese has melted.
Notes
To roast the bell pepper, put on top rack of oven and broil until pepper is charred and tender, rotate as needed. You'll know it's finished because the skin will blacken and separate, making it easy to peel.
Nutrition
Adapted from Naturally Ella.
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