Turkey & Tomato Panini's with Garlic Basil Aioli

I'm not sure why, but I woke up in a great mood this morning. I think it is because I have nothing planned today and I'm headed to my hometown tomorrow to see many friends - it's baby shower time!

Remember my friend Biff? Well, us girls (5 of us who have been close since elementary school) are throwing her a baby shower on Saturday. Who doesn't love babies?

My mood got even better when I saw Biz was holding a giveaway today for a generous load of gifts - cheese, homemade salsa, and two, count them 2 cookbooks! If one of my readers wins, I expect all of this to be shared:)

On to my eats - you all know my LOVE for the panini. I could eat one everyday if allowed. The crisp bread, melty cheese...yum. I usually just throw some meat, cheese, veggies between two slices of bread and call it a day, but this time I got a little more creative.

Do you know what aioli is? If not, it is a flavored mayonnaise, usually with garlic. Healthy? No. Delicious? Yes.

Turkey & Tomato Panini with Garlic Basil Aioli

2 slices whole wheat bread (I use Earthgrains)

3-4 slices mesquite turkey

1 slice muenster cheese

2 slices tomato

1-2 T. garlic basil aioli (recipe below)

Garlic Basil Aioli

1/2 c. mayonnaise

1 T. parmesan cheese

1 T. grainy mustard (I used Annie's horseradish mustard)

1 t. minced garlic or one clove

4-5 leaves of fresh basil if large, more if small (like mine)

In food processor, combine all ingredients and pulse. Once they've come together, blend on high until incorporated. Makes about a 1/2 cup. Will keep in fridge for up to one week.

Spread aioli on bread, layer with turkey, tomato and cheese. Press in panini press until melted and crispy.

I have just enough of the above ingredients left for one last sandwich for lunch. Exciting. In my next life I'm either opening up a panini deli or a bakery. Or better yet, a place that sells panini's and cupcakes on the side.

Yes, that's the right combo.