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Sous vide turkey panini

Tender, juicy turkey, rich avocado, tart-sweet cranberry mayo, sharp provolone, all toasted on buttered sourdough to create the sandwich equivalent of a hug from an old friend.



Sous Vide Turkey Breast

  • 1/4 cup (60 ml) butter
  • 2 sprigs sage
  • 2-pound (1 kg) piece boneless, skinless turkey breast, whole
  • Salt and pepper


  • 3 egg yolks
  • Salt and pepper
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 tablespoon (15 ml) lemon juice
  • 1 1/2 cups (350 ml) avocado oil


  • 4 store-bought panini rolls
  • Mayonnaise
  • 1 bunch basil, leaves only
  • 4 slices Provolone cheese
  • 2 avocados, pitted, peeled, and sliced
  • 1 tablespoon (15 ml) butter, room temperature


Sous Vide Turkey Breast

  1. Prepare a water bath for sous-vide cooking: choose a spot that will not be in your way for the remainder of the cooking process. Use a large pot or rigid tub for your water bath, fill it with water and clip a Sous-Vide Precision Cooker to the side, making sure the intake is set below the water level. Set the cooker temperature to 140° F (60° C). TIP: When filling with water, be careful not to overfill as the turkey will raise the water level.
  2. Season the turkey breast well with salt and pepper.
  3. Transfer the breast to a large zip-top plastic bag. Add the butter and sage to the bag with the turkey.
  4. Use ‘water displacement’ to remove air before sealing the bag: in other words, lower the open bag with the roast into the prepared water bath, leaving the bag’s opening above the waterline. When the meat is below the water, the pressure from the water will naturally push the air up and out of the bag. Seal the bag while the breast is still submerged, and the opening is not. Do not allow any of the water to get into the bag.
  5. Clip the bag to the side of the water bath to keep it from clogging the intake on the precision cooker.
  6. Allow turkey to cook for four hours.
  7. Remove the bag from the water. If not using the turkey immediately, plunge the bag into a bowl of ice water and allow it to cool completely before transferring it to the refrigerator. Discard the ice water.


  1. Put the egg yolks into a stainless steel bowl and season them with salt and pepper. Add the mustard and lemon juice.
  2. Whisk until smooth. Then, add the oil to a thin stream and whisk continuously.
  3. Transfer to a plastic container and keep refrigerated until needed.


  1. Preheat a skillet on medium-high heat.
  2. Slice the ends off the panini rolls. Slice rolls in half. Spread the bottom half with mayonnaise, the layer with basil leaves.
  3. Layer slices of turkey over the basil, top turkey with cheese followed by avocado. Finally, top with the other half of the roll. The sandwich should be flat, with one even layer of each ingredient. Do not overstuff.
  4. Once the sandwich is assembled, add butter to the skillet.
  5. Transfer the sandwich to the skillet, pressing down on it with the back of a spatula until the sandwich is golden brown on both sides and warm through, two and a half minutes per side.
  6. Repeat for more sandwiches.
  7. Serve warm. Enjoy!