Turkey and pesto panini

Ingredients

1 

loaf soft French bread (12 ounces), split 

1/3 

cup 

store-bought pesto 

8 

ounces 

sliced roasted turkey 

4 

ounces 

sliced Swiss cheese 

1/4 

medium red onion, thinly sliced 

3 

tablespoons 

olive oil 

2 

tablespoons 

red wine vinegar 

kosher salt and black pepper 

1 

small head red leaf lettuce, leaves torn into bite-size pieces (6 cups) 

1 

avocado, cut into bite-size pieces 

Directions

1. Spread the bottom half of the loaf with the pesto. Top with the turkey, cheese, and onion. Sandwich with the top half of the loaf and cut into 4 pieces. Dividing evenly, brush the outside of the sandwiches with 1 tablespoon of the oil.
2. Heat a grill pan over medium heat and cook the sandwiches, pressing down occasionally, until the bread is crisp and the cheese has melted, 5 to 6 minutes per side.
3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and avocado and toss to combine. Serve with the sandwiches.