Smoked Turkey, Fontina and Bacon Panini
4 thin slices of bacon
4 slices (½ inch thick) round Italian loaf
½ ripe avocado, pitted, peeled and mashed with a fork
4 slices smoked turkey
3 ounces (approximately) Italian Fontina cheese, cut into thin slices
Olive oil for the pan or griddle
1. In a large skillet, cook the bacon until crisp. Drain on a paper towel. Discard the bacon fat and wipe the skillet dry.
2. Lay the slices of bread on a work surface and spread each with a thin layer of the mashed avocado, dividing evenly. Divide the smoked turkey, bacon and cheese evenly on two bread slices. Top with the remaining two bread slices.
3. Place the wiped out skillet (or use a large griddle) over medium heat until hot enough to evaporate a drop of water upon contact. Drizzle the pan with a thin layer of olive oil. Place the sandwiches in the hot pan and weight with a flat lid (or a heat-resistant plate) placed directly on top of the sandwiches.
4. Cook the sandwiches until golden brown, about 5 minutes. Carefully turn the sandwiches and cook until the other side is browned and the cheese is melted, about 5 minutes.
— Recipe adapted from "Fresh & Fast" by Marie Simmons
Per serving: 600 calories, 34 g protein, 36 g carbohydrates, 34 g total fat, 16 g saturated fat, 100 mg cholesterol, 1,520 mg sodium, 4 g fiber. Calories from fat: 320.
— Staff analysis