| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 sandwiches |
Ingredients
- 1 head romaine lettuce
- 2 tomatoes, seeded
- 1 avocado
- 1/2 pound turkey breast
- 8 slices bacon, cooked
- 1/2 pound bleu cheese
- 4 hard cooked eggs, shelled and sliced
- 1 tablespoon chopped parsley leaves
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 4 ciabatta rolls or a baguette
Instructions
- Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.
- Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.
- Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 288 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 70 mg |
| Sodium | 374 mg |
Reviews
I love panini and have a panini maker. I was excited to try this recipe based on so many positive reviews. The salad was tasty, but it made so much that it would have been enough to fill about 12 sandwiches… so we had leftover salad and nothing to do with it. What a waste. I was also not very impressed with the lettuce.. it wilted when the Panini was grilled… not very appealing. It was an ok Panini, but I won’t be making this again.
I didnt have any blue cheese so Iused mozzarella. I also used butter lettuce. It was great on Trader Joes ciabattini rolls baked in the oven first and then pressed in GF grill.
Next time, I am going to try oregano and red wine vinegar instead of the lemon juice for an Italian flair.
Next time, I am going to try oregano and red wine vinegar instead of the lemon juice for an Italian flair.
Temecula
This was wonderful! Everyone in my family loved it (even my picky two year old). We left out the eggs, but kept everything else the same. This is going to be a definite keeper.
My husband asked what was for dinner and then responded “Yuck, sounds terrible.” I made it and handed it to him and he has not stopped talking about how much he loves this pannini. I added some chipotle mayo to the bread instead of olive oil, and some sliced cheese over the salad. Also used a sourdough batard, which was perfect. Grilled on griddle with a brick on top to flatten. Crunchy and delicious.
I really enjoyed this cobb salad. One taste, and I decided not to even make it into a panini – I ate it by itself!
I made this the other night when friends and I needed a late night snack…the only change I made was that I only had smoked turkey breast…it was great!
As the title says it was a great sandwich and a definate hit at the lunch. My only suggestion: I’m a guy, I like meat, so cut down a little on the lettuce and boost the turkey a bit. Either way, awesome!
I like it I used a GF grill instead little messy but it still made the grill marks.
This recipe makes for a great stand-alone salad. I needed a salad to go with a lasagna and this one did the trick. The flavor was great and was not “heavy”. I did only use two eggs, instead of four.