20 May 2012

Southwestern Turkey Panini with Green Chili Cilantro Yogurt

I've said it before and I'll say it again....God bless the person who gave us the panini press that we didn't register for as a wedding gift.  If you're getting married, be sure to register for one of these bad boys.  Every sandwich is better when popped in for 10 minutes.  Cheese becomes melty cheese, bread becomes toast and flavor becomes...warmer flavor.  Whatever, it's delicious and I love them.

Someone needs to invent a travel size.  I want to take mine to work.

A few nights ago, we had fish tacos.  Yum.  I did a take on a white sauce and made up a green chili cilantro yogurt to put on top, and the stuff was delicious.  I made an larger than needed batch so we could keep it a few days and use it on other stuff, like sandwiches.  Yeah....this yogurt sauce lasted less than 16 hours.  Creamy, tart, bright and spicy, this is a yummy sauce to add a southwestern flair to any taco or sandwich.

And if it can be a sandwich, it can be a panini!

Yum.  Looking at it makes me want more.  Just add some turkey, havarti, avocado & tomato and you have a happy tummy.

The same way everything is better grilled, it's also better with fresh cracked pepper.  So yeah, let's add some of that, too.

Fast, delicious and scrumptious lunch.  The sauce combines perfectly with the other toppings to create a mini-fiesta in your mouth.  And it keeps for at least 16 hours very well!  (I would assume up to 2 days, but again it did not last that long here.)

Southwestern Turkey Panini (2 servings)
  • 4 slices bread
  • 4-6 oz turkey breast, thinly sliced
  • 4 large slices tomato
  • 1/2 avocado, sliced
  • 2+ tbs Green Chili Cilantro Yogurt (recipe follows)
  • 2 slices havarti cheese (colby jack would be great)
Preheat your panini press to high.  Places all 4 slices of bread in the press and lightly toast while you prep the remaining ingredients, about 4 minutes.

Remove bread and arrange on cutting board.  Spread 1+ tablespoon of the yogurt sauce on two pieces of the bread.  Top with turkey breast, tomato and avocado.  Crack some fresh pepper over the avocado, then top with havarti.  Place the top on your sandwiches and transfer to the panini press.  With heat still on high, press down firmly for about 10 seconds, then release and let cook for 8-10 minutes.  You'll know its done when you can hear the cheese starting to sizzle on the press.  Enjoy with a fresh salad (me) or barbecue chips (the hubs).  

Green Chili Cilantro Yogurt Sauce (about 4-6 servings)
  • 1/4 c fat free greek yogurt 
  • 3-4 tbs diced green chilis (depending on how much spice you like)
  • 3 tsp cilantro
  • 2 tsp lime juice
Combine all ingredients in a small bowl and mix well to combine.  Use as a topping on tacos, wraps and paninis (of course).

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