Turkey Avocado Paninis

Happy New Year!

Sometimes you need a sandwich. This is a beautiful sandwich that was tweaked to lower the sodium in the December/January issue of allrecipes.com magazine. In a couple of weeks, I will celebrate a year on high blood pressure meds...yay me!  I am always looking for recipes with great taste but low sodium.  This one caught my eye and I think I will add nice thick tomato slices in the summer when I get some from Mom's yard!

1 red bell pepper
1/2 ripe Hass avocado
1/4 C. canola or olive oil mayonnaise
4 slices thin sliced wheat or rye bread
2 slices lower sodium provolone cheese
1 C. fresh spinach
1/4 lb. deli sliced lower sodium turkey breast
1 1/2 tbsp. olive oil

Preheat broiler.

Slice bell pepper lengthwise into flat quarters and discard seeds and stem.  Broil slices, skin side upon a broiler pan about 4 inches from heat until charred, about 10 minutes.  Remove pan, cover with foil, and let cool about 15 minutes.  When pepper is cool enough to handle, peel off and discard skin.  Slice crosswise into half inch wide strips.

Mash avocado in a bowl with mayonnaise.  Top 2 bread slices with provolone, spinach, turkey, broiled pepper, avocado mixture, and remaining bread slices.

Lightly brush bottom of a panini press with olive oil, add sandwiches and brush tops with oil.  Cook until bread is toasted, cheese has melted, and bread has grill marks, about 5 minutes.