Turkey panini with romaine lettuce, eggs and blue cheese

Ingredients:

• 230 g turkey breast
• 230 g of blue cheese
• 1 head romaine lettuce
• 2 tomatoes, seeded
• 1 avocado
• 8 fried slices of bacon
• 4 hard-boiled eggs, peeled
• 1 tbsp chopped parsley leaves
• Juice of 1 lemon
• 3 tablespoons olive oil, plus more for greasing
• Salt and freshly ground black pepper
• Ciabatta or baguette bread

Preparation:

1. Cut romaine lettuce, tomatoes, avocado, turkey breast, bacon, blue cheese, and eggs into small (1 cm) pieces and place in a large bowl. Add parsley, lemon juice, 3 tablespoons olive oil, season with salt and pepper, and toss.
2. Slice the bread in half, then lengthwise. Brush each half with a little olive oil. Spoon 1/2 cup of the prepared salad onto each 4 slice of bread, spreading it evenly. Press the two halves together, pressing lightly, and brush with olive oil.
3. Heat a frying pan to medium heat. Place the paninis in the pan, oiled side down, and press them down using a small pan of water. Cook until golden brown and the cheese is melted, about 5 minutes. Remove the pan, brush the other side of the panini with olive oil, and carefully flip them over, press down, and continue cooking for about 5 minutes. Serve hot.
   
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