Today I not only have a recipe to share, but my site has a new look! I was forced to update because of some outdated features of the old design but I’m excited about the new modern/minimalist look. Thank you to Natalie and Blogzilla for the template and installation help- I highly recommend them!

This sandwich/burger and aioli recipe has become a favorite around here. I’ve made it many times now both ways. The secret is the sun-dried tomato aioli, which is just a fancy name for mayo. But not ordinary mayo- no, this one is jazzed up with oil-packed sun-dried tomatoes, garlic, and lemon juice. I used to live a couple miles from Whole Foods and would often pick up lunch there when we were grocery shopping or out for the day. I almost always went for the sandwich bar where you could custom create a massive sandwich (enough for me + toddler) for 8$. They had the best sun-dried tomato mayonnaise and when I moved away (sadly my nearest Whole Foods is a 35 + minute drive now) I had to figure out how to make my own! This recipe is spot on.

For a panini, I like to use crusty white bread, arugula, bacon if I have some, and either provolone or Havarti. When I make turkey burgers, I skip the bacon and add some sliced tomato and red onion. It’s all up to you! (BTW this makes A LOT of aioli, so if you’re not cooking for a crowd you can halve the recipe or save some for later… you’ll want to!)

Turkey Bacon Panini (or Burger) with Sun-dried Tomato Aioli

INGREDIENTS

Panini (or Burger):

crusty bread, sliced (or hamburger buns)
arugula (or baby spinach)
bacon, cooked until crisp (optional, but delicious)
smoked or oven-roasted turkey, thinly sliced (or ground turkey for a burger)
cheese, sliced (smoked provolone or Havarti are my favorites on this)

Sun-dried Tomato Aioli:

1/2 cup mayonnaise
2 Tbsp. minced oil-packed sun-dried tomatoes
2 tsp. fresh lemon juice
1 small clove garlic, minced
1/4 tsp. granulated sugar (optional, but recommended)
freshly ground black pepper

DIRECTIONS

Sun-dried Tomato Aioli:

1. To make the aioli, mix the mayo, sun-dried tomatoes, lemon juice, garlic, sugar, and pepper in a small bowl. (If you prefer your aioli to have a smoother texture you can pulse them in the food processor.)

Panini:

1. Spread aioli on one or both slices of the bread. Layer arugula, bacon, turkey, and cheese. Top with the second slice of bread.
2. Preheat a panini press or pan on the stove to medium heat. Coat the pan with cooking spray or butter to help the sandwich crisp and brown. Grill sandwich, flipping halfway through if necessary, until both sides are toasted and the cheese has melted. Cut and serve.

*If you don’t have a panini press, you can use a plate, spatula, or second pan to press the sandwich down on the pan on the stove to get the “pressed” panini result.

Burgers:

1. In a medium bowl, combine the ground turkey with a bit of the aioli (1-2 Tbsp. per pound of turkey) and season with salt and pepper. Form into patties and grill until cooked through.
2. Place burgers on a bun and top with cheese, aioli, bacon (optional), and aioli.

Panini adapted from Mel’s Kitchen Cafe and burger/aioli from Fine Cooking.