The Calvert (Stink's favourite)

  • 2 tablespoons balsamic mayonnaise
  • 1 (5-inch) round rosemary focaccia
  • 5 slices Monterey Jack cheese
  • 4 ounces oven-roasted turkey, sliced
  • 2 pieces applewood smoked bacon, cooked until crisp
  • 1/2 avocado, sliced into thin strips
1) Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat-top griddle at 180C. Drape two slices of cheese over top and two slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat.

2) While cheese is melting, place turkey on griddle to warm. Place bacon in a across over the turkey. Cover with avocado and remaining cheese. Once cheese is melted on the focaccia and turkey, assemble the cheese and close.

3) Place finished sandwich in a panini grill until roll is crisp and has added squishiness.

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