Turkey panini with romaine lettuce, eggs and blue cheese
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 4 paninis
Complexity: easily
Quantity: 4 paninis
Turkey Panini with Romaine Lettuce, Eggs, and Blue Cheese - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230 g turkey breast
- 230 g of blue cheese
- 1 head romaine lettuce
- 2 tomatoes, seeded
- 1 avocado
- 8 fried slices of bacon
- 4 hard-boiled eggs, peeled
- 1 tbsp chopped parsley leaves
- Juice of 1 lemon
- 3 tablespoons olive oil, plus more for greasing
- Salt and freshly ground black pepper
- Ciabatta or baguette bread
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Cooking the dish according to the recipe:
- Cut romaine lettuce, tomatoes, avocado, turkey breast, bacon, blue cheese, and eggs into small (1 cm) pieces and place in a large bowl. Add parsley, lemon juice, 3 tablespoons olive oil, season with salt and pepper, and toss.
- Slice the bread in half, then lengthwise. Brush each half with a little olive oil. Spoon 1/2 cup of the prepared salad onto each 4 slice of bread, spreading it evenly. Press the two halves together, pressing lightly, and brush with olive oil.
- Heat a frying pan to medium heat. Place the paninis in the pan, oiled side down, and press them down using a small pan of water. Cook until golden brown and the cheese is melted, about 5 minutes. Remove the pan, brush the other side of the panini with olive oil, and carefully flip them over, press down, and continue cooking for about 5 minutes. Serve hot.
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