The recipe calls for whole-grain seeded bread, but nothing like that was popping out at me at deBoer's so I chose the Sourdough Bread instead, which is one of my personal favorites.
Smoked Turkey, Avocado and Cherry Tomato Chutney Panini
4 1/2-inch thick slices of whole-grain seeded bread *(or sourdough if you prefer)
1/4 Cherry Tomato Chutney *(see recipe below)
1 small avocado, peeled, pitted and thinly sliced
1 tsp. fresh lime juice
6 thin slices (3 oz.) smoked turkey
3 oz. quesido or fresh mozzarella, thinly sliced *(I used smoked mozzarella)
1. Heat a panini press to medium high.
2. Spread the bottom halves of the bread slices with the chutney.
3. Arrange the avocado slices on top of the chutney. Sprinkle the avocado with the lime juice.
4. Arrange the turkey on top of the avocado and the cheese on top of the turkey.
5. Top with the other bread slice.
6. Put the sandwich on the press, pull the top down, and cook until they are browned and crisp,
4 to 7 minutes, depending on how hot your machine is. Carefully removed from the press and
serve immediately.
Cherry Tomato Chutney
1 tsp. olive oil
1 tsp. finely chopped shallot
1 cup cherry tomatoes, halved
1/8 tsp. ground cardamom
1/8 tsp. turmeric
1/8 tsp. crushed red pepper flakes
1 tsp. fresh lime juice
1 tsp. finely chopped fresh cilantro
salt and freshly ground black pepper
1. Heat the olive oil in a small saucepan over medium-high heat.
2. Add shallots and cook, stirring, until softened, 2 to 3 minutes.
3. Stir in the tomatoes, cardamom, turmeric, and red pepper flakes and bring to a simmer.
4. Cook until the tomatoes start to soften, 3 to 4 minutes, stirring once or twice.
5. Remove from the heat, stir in the lime juice and cilantro, and season with the salt and pepper.
6. Let cool slightly before using, or refrigerate, tightly covered, for up to 3 days.
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