Smoked Turkey Panini

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If you are pregnant, you can make sure to heat up the deli meat or not. You are more likely to get sick from romaine lettuce than deli meat these days but if you want to be cautious then feel free to do that! This recipe is a great option for lunches during pregnancy and postpartum (and really any time in your life!)

Smoked Turkey Panini

Prep Time 5 mins
Cook Time 10 mins


  • Grill pan or George Forman is preferred


  • 2-3 slices bacon nitrate free, sugar free is best
  • 2 slices bread sourdough or dave's killer bread are great
  • 2-3 slices red pepper chop in thin slices
  • green onion chop and use as much as desired
  • 1 slice pepperjack cheese or any cheese you like (swiss or provolone or cheddar are great too)
  • .5-1 tbsp mayo and/or dijon mustard spread a thin layer
  • .5-1 tbsp butter kerry gold
  • 3-4 slices avocado optional
  • 2 oz deli smoked turkey


  • Fry bacon until crispy (you can do this in a big batch at the beginning of the week to save time during the week)
  • Lightly spread butter over bread
  • Layer bread with all ingredients
  • Grill on one side for 3-5 min
  • Flip and grill on the other side untill cheese is melted and bread is crisp


You can grill the bread open with just the cheese if you want to just have the cheese melted and bread toasted. You can add the other ingredients after the panini is toasted if you’d like those to not be warmed. 
You can also add avocado for a little extra fat and nutrition! 

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