Lakeside Ruby Club Panini
One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons overlooks. Foodservice Director Jeff Yawn says the panini can be made with chicken or turkey, but the key to the sandwich is that the poultry is deep-fried before carving.
2 tbsp. olive/canola oil blend
1 lb. deep-fried turkey or chicken, sliced
1 multigrain baguette
6 oz. Avocado Mayonnaise (recipe follows)
2 oz. fresh arugula
6 slices applewood smoked bacon, cooked crisp
1 ¼ lb. roasted Roma tomatoes
Yield: About 12 ounces
6 oz. mayonnaise
Pulp of 1 avocado
1 oz. Meyer lemon juice
- Heat olive oil in sauté pan or on griddle. Cooked turkey or chicken until heated through.
- Spread Avocado Mayo on bottom half of baguette. Top with arugula, bacon, turkey and roasted tomatoes. Cover with top half of baguette, and cut into 4 equal pieces.
- Cook on seasoned panini press until browned and crispy.
- Place all ingredients in food processor and process until smooth. Refrigerate until needed.