Harissa Avocado and Turkey Panini

Serves 4. Recipe is from Lemons and Basil.

For Harissa

2 clove garlic

1 roasted red bell pepper (see note)

1 chipotle peppers in adobe sauce

1 teaspoon adobe sauce

1 teaspoon cumin powder

½ teaspoon sea salt

½ tablespoon coconut oil

Juice from one lime

¼ to 1/2 cup fresh cilantro

2 tablespoons chickpeas

For Panini

8 slices French bread (homemade if you have bread maker)

2 ripe avocado, sliced

4 slices Muenster cheese

16 slices deli turkey (4 slices per sandwich)

Coconut nut cooking spray

1. In a blender or food processor, add all ingredients for Harissa and pulse until well combined and has a sauce/paste-like consistency. Add additional seasoning as desired.

2. Meanwhile, preheat panini maker or grill pan on medium-low heat.

3. Add Harissa to cover one piece of bread for each sandwich, layer with avocado, turkey and Muenster cheese before topping with other piece of bread. Lightly spray outer sides of bread with coconut oil cooking spray.

4. Grill in panini maker until bread is crispy, golden brown and cheese is melted. If using grill pan on stove top, cook over medium head on each side until crisp and cheese has melted.

Note: To roast the bell pepper, put on top rack of oven and broil until pepper is charred and tender, rotate as needed. You’ll know it’s finished because the skin will blacken and separate, making it easy to peel.