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5 from 1 vote

Harissa Avocado and Turkey Panini with Homemade Bread

This Harissa Avocado and Turkey Panini is not your average Panini, homemade bread lathered in Harissa, & loaded with avocado, turkey and Muenster cheese!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner/Sandwiches
Cuisine: Italian
Keyword: avocado, panini, turkey
Servings: 4
Calories: 48kcal
Author: Kaylee Pauley (adapted from Naturally Ella)


  • 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
  • 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


  • 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.


NUTRITION INFO IS FOR HARISSA ONLY, as the other items will vary based on your choice of bread, turkey and cheese!
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.


Serving: 1g | Calories: 48kcal | Carbohydrates: 5.1g | Protein: 1g | Fat: 2.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.4g | Sodium: 347.8mg | Fiber: 2.4g | Sugar: 2.5g