A delightful twist on the classic turkey panini, featuring fresh ingredients and a burst of flavors.
Preheat your panini press to medium heat.
Preheating ensures even cooking and perfect grill marks.
In a saucepan, heat olive oil over medium heat and sauté the diced red onion until softened.
Stir frequently to prevent the onions from burning.
Add balsamic vinegar, salt, and pepper to the onions, and cook for another minute.
This step enhances the flavor of the onions, making them sweet and tangy.
Slice the focaccia into sandwich-sized pieces and halve each piece horizontally.
Use a serrated knife for clean cuts.
Layer the turkey slices on the bottom half of each focaccia piece.
Distribute the turkey evenly for consistent flavor in each bite.
Top the turkey with sautéed onions, fresh spinach, cheese, and tomato slices.
Layer the ingredients neatly to prevent them from spilling out during grilling.
Close the sandwich with the top half of the focaccia and place it in the panini press.
Press lightly to ensure the sandwich holds together without squishing.
Grill until the cheese melts and the bread is golden with grill marks.
Keep an eye on the sandwich to avoid overcooking.
Serve the panini hot with your favorite side dish.
Pair with a fresh salad or soup for a complete meal.
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