Smoked Turkey and Bacon Panini

Chef Chris Van Hoorelbeke


6 oz. Fresh Shaved Smoked Turkey Breast
4 oz. Sliced Provolone Cheese
4 oz. Hickory Smoked Bacon
6 Slices Balsamic Marinated Tomatoes (Recipe Follows)
2 oz. Roasted Garlic Aioli (Recipe Follows)
1 22” French Loaf
1 Tbsp. Olive Oil


Balsamic Marinated Tomatoes
1 large Beef Steak Tomato or 2 Mediums
2 Tbsp Fresh Chopped Parsley
½ tsp Chopped Garlic
¼ cup Balsamic Vinegar
2 Tbsp. Olive Oil
Salt and Pepper to taste
(Marinate for at least one hour)

Roasted Garlic Aioli
6 Cloves Garlic
1 cup Olive Oil
Place in oven safe pan and cover bake in oven for 30 minutes on 350 degrees
When finished let cool drain oil and set aside, in blender or food processor add garlic cloves, one whole egg, 1 tbsp vinegar, ½ tsp salt, pinch cayenne pepper, and pulse until incorporated then on low slowly incorporate the oil. Place in fridge for one hour.

Slice French Loaf Lengthwise Brush the inside with olive oil then turn down to slather with the roasted garlic aioli, Place Cheese, Turkey, Bacon and marinated tomatoes and put together and wrap in plastic wrap and set in fridge for an hour. Meanwhile if don’t have a Panini Press turn Grill or BBQ on Med Heat. Wrap a brick with Aluminum Foil when grill is hot put sandwich on and place brick on top and press until Golden brown grill marks then repeat on other side when finished Cheese should be melted and bread should be toasted (not Burnt).