Mona Recipe

Name: The General Deli & Cafes MONA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 oz sliced roasted turkey; 3 slices bacon strips (cooked); 2 slices sharp cheddar cheese; 4 slices red onion; 4 slices tomato; 2 leaves lettuce (green leaf or romaine); 0.5 each ripe avocado; 1 loaf panini bread (or ciabatta/Italian panini loaf), split; 2 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbs olive oil or melted butter (for grilling); 0.5 tsp lemon juice (optional, for avocado)

Inspired by The General Deli & Cafe

Time20m

Serves1

Turkey, Bacon, Cheddar, Red Onion, Tomato, Lettuce, Avocado, Mayo, and Dijon Mustard on Panini Bread

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Ingredients

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Sandwich

6 oz sliced roasted turkey

3 slices bacon strips (cooked)

2 slices sharp cheddar cheese

4 slices red onion

4 slices tomato

2 leaves lettuce (green leaf or romaine)

1/2 each ripe avocado

1 loaf panini bread (or ciabatta/Italian panini loaf), split

Condiments & Finish

2 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tbs olive oil or melted butter (for grilling)

1/2 tsp lemon juice (optional, for avocado)

Method

Prep

Cook bacon

Cook bacon strips until crisp (pan-fry, bake, or cook on griddle). Drain on paper towel and keep warm. If bacon is already cooked, reheat briefly if desired.

Slice ingredients

Slice the tomato into 4 even slices. Cut the red onion into 4 thin rings. Slice the avocado half into thin slices and toss gently with 1/2 tsp lemon juice to prevent browning. If your panini bread is a large loaf, cut a sandwich-size portion and split it horizontally.

Make spread

In a small bowl, combine mayonnaise (2 tbs) and Dijon mustard (1 tsp). Season with 1/4 tsp salt and 1/4 tsp pepper, mix until smooth.

Assemble & Grill

Preheat panini press or grill pan over medium-high heat. Lightly brush the outside cut faces of the bread with olive oil or melted butter (about 1 tbs total) to promote browning.

Spread the mayo-Dijon mixture evenly on both cut faces of the panini bread (or on the top and bottom slice).

Layer the sandwich on the bottom half of the bread in this order: 2 slices cheddar cheese, 6 oz sliced roasted turkey (evenly distributed), 3 slices cooked bacon (break one if needed to fit), 4 tomato slices, 4 red onion rings, 2 lettuce leaves (torn if too large), and avocado slices. Sprinkle remaining 3/4 tsp salt and 3/4 tsp pepper evenly over tomato and avocado if desired (adjust to taste). Top with the remaining 2 slices cheddar cheese if you prefer extra melt between layers.

Close the sandwich with the top half of the bread. Place the sandwich on the preheated panini press or on the grill pan. If using a grill pan, press down with a heavy spatula or a weighted pan. Grill for 3–5 minutes, or until bread is golden brown and cheese is melted, flipping once if not using a press. Internal temperature is not required for assembled sandwich; ensure cheese is melted and bread is crisp.

Remove the sandwich from the press, let rest 1 minute. Cut the panini in half on the diagonal and serve immediately.