Smoked Turkey, Roasted Pepper & Baby Swiss Panini with Sabra Hummus

Don't turn on that oven! Especially since much of the nation is broiling under the blazing summer sun. We certainly don't need additional heat in our kitchens. So dust off that panini press and make some wonderful sandwiches. And serving a cold Caprese Salad along side will ensure your family will be wrapped around your little finger.  

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Sabra for giving me the chance to sample one of their delicious products. I chose Roasted Pine Nut Hummus. And I thought it would be fabulous used in my panini.

Ingredients:

Sabra Roasted Pine Nut Hummus

4 slices crusty country bread or artisan bread

2 teaspoons extra virgin olive oil, add a little garlic powder for extra flavor

4 ounces thinly sliced smoked turkey breast

1 roasted red pepper, well-drained, cut into 1/2-inch strips

2 ounces very thinly sliced Baby Swiss cheese

2 ounces very thinly sliced red onion, optional

Directions:

1. Preheat panini press while assembling ingredients.

2. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on  the work surface oiled side down. Spread lightly with hummus. 

3. Build the sandwiches in this order, smoked turkey, roasted peppers, cheese, onion, using equal amounts of each item on each sandwich. Top with remaining sliced bread that has been spread lightly with the hummus, oiled side up.

4. Arrange sandwiches evenly spaced on the bottom grill plate of the preheated press. Apply light pressure to handle for about 15 seconds. Grill panini for 3 to 4 minutes. Cut in half on the diagonal and serve warm.