Turkey Avocado Panini

November 6, 2017

Sandwiches are such a staple in the American diet that I think this food alone is a huge reason people struggle changing to a grain-free, more primal diet. I know this was a huge factor for me! It’s so convenient to pack a sandwich for lunch or grab one on the go at a any quick serve restaurant. It seems to be the main food at luncheons and any church or school event. And then when you do go paleo, it seems like half the menu items at any sit down too. And if you’re mostly AIP like me, you know basically every paleo bread or there is full of eggs. 

So, with all that being said, I know the struggle, and I set out to get my sandwich eating days back!!! From here, originated the AIP plantain wrap, and finally, this Turkey Avocado Panini. It’s so easy, delicious, and lunch box friendly! Okay, let’s get into the ingredients.

-2 Plantain Wraps (recipe under “sides”)
-Organic Turkey Lunch Meat (I use Plainville farms, because it’s free from antibiotics, and ANY additives)
-Dijon Mustard (omit for AIP)
-1 Avocado or guacamole
-1-2 Pickle Spears
-Organic Kalamata Olives
-Cashew Cheese (brand of choice or homemade)
-Himalayan Pink Salt

Step #1: Heat up panini maker
Step #2: Place amount of turkey desired between two plantain wraps. Place on grill until desired crispyness (mine takes about 5 minutes)
Step #3: Remove from grill and add desired toppings. Enjoy!  

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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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