Mediterranean Turkey Hummus Panini makes a great lunch packing your favorite Mediterranean flavors into a warm, flavorful sandwich. Garlic and Herb hummus is spread on your favorite bread and topped with smoked turkey, roasted red peppers, spinach, sliced tomatoes, artichokes and havarti cheese to create the ultimate sandwich.
Fall is my favorite season and during the colder months we make a lot of warm panini style sandwiches. Whether it is a Mediterranean Vegetable Sandwich or this Mediterranean turkey hummus panini, there is something comforting about a warm, gooey sandwich.
I love the combination of ingredients in today’s Mediterranean turkey hummus panini. Use your favorite bread, spread hummus on both sides, and then tops it with smoked turkey, sliced tomatoes, roasted red peppers, spinach, artichokes and havarti cheese.
You know my love for hummus runs deep so any time that I can add it to my food, I do! Forget those sandwiches that use plain mayo and spice it up with a little flavor. Once the filling is added the sandwich is then toasted into a warm, crisp and gooey sandwich. We make this sandwich a lot, and for good reason!
Why You Will Love this Recipe
- Easy Preparation: It only takes 5 minutes to prepare the sandwich, then an another 5-6 minutes to toast it. So quick and easy!
- Versatile: You can use any variety of ingredients to fill the panini.
- Light Dinner: This easy sandwich makes a great lunch, or light dinner option. Serve it with a side of salad or a bowl of your favorite homemade soup.
If you love the flavors of the Mediterranean, try my Fattoush Salad, Balela Salad, Greek Hummus Pita Bites, Spiced Beef Hummus Pita Pizza, Lebanese Meat Stuffed Pitas.
Recipe Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Bread: I used 4 slices of white crusty bread which made 2 toasted panini sandwiches.
- Hummus: I used a garlic and herb hummus in this recipe for extra flavor, but you can use any flavor of hummus.
- Turkey: I opted for sliced of smoked turkey, you could also use unsmoked.
- Tomato: I used thin slices of fresh tomato in the sandwich.
- Peppers: I used roasted red peppers from a jar to fill the sandwich.
- Spinach: I used a handful of fresh spinach in each sandwich.
- Cheese: I opted for slices of Danish havarti cheese which melts really well when heated.
- Artichoke: I like to add some chopped artichoke hearts, this is entirely optional.
Recipe Variations
- Bread: Choose a sturdy bread that holds up well when toasted—something with a firm crust and dense crumb.
- Turkey: I used sliced smoked turkey here, but you can use either smoked or unsmoked varieties. Feel free to swap turkey for chicken or ham.
- Hummus: Use any flavor or variety of hummus in this recipe, either homemade or store bought. If you want to make your own hummus try my Classic Hummus, Roasted Red Pepper Hummus or a Lemon Hummus.
- Other Spreads: White Bean Artichoke Dip or Lemon Whipped Feta Dip work well as hummus substitutes in this panini.
- Cheese: I used Danish Havarti for its creamy melt, but any melting cheese—such as Cheddar, Mozzarella, Swiss, Gruyere, Monterey Jack, Fontina, or Provolone—will work.
- Leafy Greens: Spinach is my choice, but feel free to use any salad greens you like.
How to Make Mediterranean Turkey Hummus Panini
Step 1: Prepare Bread: Butter one side of each slice of bread. Lay the butter side down on a cutting board. Spread 1 Tablespoon of the hummus on the other side of each slice of bread.
Step 2: Add Sandwich Filling: Layer the havarti cheese, spinach, tomato, roasted red peppers, artichokes and smoked turkey on one side of the bread and close the sandwich using the other slice of bread.
Step 3: Toast: Using a panini maker or a griddle toast each side of the sandwich for about 2-3 minutes, or until the bread becomes crispy and the cheese melts.
Expert Tips for the Perfect Mediterranean Turkey Hummus Panini
- When spreading the butter on the outside of the bread (to stop it from sticking to the panini press or griddle pan) don’t be too heavy handed as you want the outside to be crispy and not soggy.
- When using roasted red peppers, or artichokes from a jar, use some kitchen paper to pat dry. This will stop the sandwich becoming too wet and soggy.
- Don’t overload the sandwich, otherwise the filling can fall out making the sandwich difficult to eat.
- Use the right bread, something dense that won’t fall apart when being cooked.
Storage Tips
This panini sandwich is best enjoyed fresh from the grill. However, you can make the sandwich up earlier in the day, then store in the refrigerator until you are ready to grill and serve.
Recipe FAQs
When making a panini, or indeed any sandwich, there are a few things to bear in mind. Choose a bread that toasts well, don’t overload with filling, you still want to be able to hold the sandwich and eat it, limit the amount of wet ingredients so you don’t end up with a soggy sandwich. Finally serve straight from the grill when the panini is at it’s best.
When making panini, or any toasted sandwich, don’t go for too soft of bread. Instead look for a dense bread, that will hold it’s shape and not break apart when toasted.
You want to cook the sandwich for around 5-6 minutes, long enough for the bread to toast, and the cheese to melt.
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Mediterranean Turkey Hummus Panini
Ingredients
- 4 slices bread
- butter
- 4 tablespoons garlic & herb hummus
- 6 slices smoked turkey
- 1 small tomato, thinly sliced
- 3 ounces roasted red peppers
- 2 handfuls fresh spinach
- 4 slices havarti cheese
- 3 ounces artichoke hearts, chopped, optional
Instructions
- Butter one side of each slice of bread. Lay the butter side down on a cutting board. Spread 1 Tablespoon of the hummus on the other side of each slice of bread.
- Layer the havarti cheese, spinach, tomato, roasted red peppers, artichokes and smoked turkey on one side of the bread and close the sandwich using the other slice of bread.
- Using a panini maker or a griddle toast each side of the sandwich for about 2-3 minutes, or until the bread becomes crispy and the cheese melts.
Notes
- When spreading the butter on the outside of the bread (to stop it from sticking to the panini press or griddle pan) don’t be too heavy handed as you want the outside to be crispy and not soggy.
- When using roasted red peppers, or artichokes from a jar, use some kitchen paper to pat dry. This will stop the sandwich becoming too wet and soggy.
- Don’t overload the sandwich, otherwise the filling can fall out making the sandwich difficult to eat.
- Use the right bread, something dense that won’t fall apart when being cooked.
- This panini sandwich is best enjoyed fresh from the grill. However, you can make the sandwich up earlier in the day, then store in the refrigerator until you are ready to grill and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
