Fresh Pressed Lunch Recipe

Prepare bread

Spread half of the herbed butter evenly on the outer side of each slice of sourdough (these will be the exterior surfaces that meet the griddle/press).

Assemble sandwich

On the unbuttered side of one slice, drizzle olive oil lightly. Layer the turkey evenly over the bread, then place sliced fresh mozzarella in a single layer. Add tomato slices, season tomato with 1/8 tsp salt and a pinch of black pepper, then fan avocado slices over the tomato. Tuck basil leaves over the avocado and drizzle 1 tsp balsamic glaze over the fillings. Top with the second slice of bread, buttered side up.

Pressing & cooking

Preheat a stovetop panini press or heavy skillet over medium heat (about 350°F/175°C). Place the assembled sandwich in the press or skillet; if using a skillet, set a heavy pan or cast-iron skillet on top to press. Cook for 3–4 minutes until the bottom is golden and crisp, then carefully flip (or release top press if using a panini press) and continue pressing/cooking another 2–3 minutes until the cheese is melted and both sides are golden. Total cook time should be 5–7 minutes. If cheese is slow to melt, lower heat to medium-low and cover for 1–2 minutes to trap heat.

Finish & slice

Remove the sandwich from the press and let rest 1 minute. Slice on the diagonal. Taste and, if desired, add a few torn basil leaves or a light drizzle of extra balsamic glaze.

In a small bowl, combine the softened butter, chopped parsley, minced garlic, and lemon zest. Mix until smooth. Use half to spread on the outside of the bread (the other half can be reserved for another use).

In a medium bowl, combine mixed greens and sliced cucumber. Whisk together 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, 1/8 tsp salt, and a pinch of black pepper; toss with the greens just before serving.