Sous Vide Turkey Panini Recipe

This Sous Vide Turkey Panini recipe combines perfectly tender turkey breast, creamy avocado, melted provolone cheese, fragrant basil, and rich homemade mayonnaise, all pressed between crispy golden panini rolls. Featured on Dine Your Sign, this comforting sandwich delivers incredible texture and flavor while showcasing the benefits of sous vide cooking for exceptionally juicy turkey.

The Inspiration

On this Cancer-themed episode of Dine Your Sign, Chef Siobhan Detkavich creates the ultimate comfort-food sandwich inspired by the nurturing and home-loving nature of Cancer. Ruled by the Moon, Cancer is often associated with nostalgia, family traditions, and foods that provide warmth and emotional comfort.

What better represents comfort than a perfectly toasted sandwich loaded with tender turkey, creamy avocado, melted cheese, and fresh herbs? This recipe elevates the classic turkey sandwich by utilizing the sous vide cooking method, ensuring every slice remains exceptionally moist and flavorful.

Ingredients

Sous Vide Turkey Breast

¼ cup (60 ml) butter
2 sprigs sage
2-pound (1 kg) piece boneless, skinless turkey breast, whole
Salt and pepper

Mayonnaise

3 egg yolks
Salt and pepper
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 ½ cups (350 ml) avocado oil

Panini

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

Method

For the Sous Vide Turkey Breast

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 set below the water level. Set the cooker temperature to 140 F (60 C). NOTE: When filling with water, be careful not to overfill as the turkey will raise the water level.
Season the turkey breast well with salt and pepper
Transfer the breast to a large zip-top plastic bag. Add the butter and sage to the bag with the turkey.
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.
Clip the bag to the side of the water bath to keep it from clogging the intake on the precision cooker.
Allow turkey to cook for 4 hours.
Remove the bag from the water. If not using the turkey immediately, plunge the bag into a bowl of ice water and allow to cool completely before transferring to the refrigerator. Discard the ice water.

For the Mayonnaise

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

For the Panini

Preheat a skillet on medium high heat.
Slice the ends off the panini rolls. Slice rolls in half. Spread bottom half with mayonnaise, the layer with basil leaves.
Layer slices of turkey over the basil, top turkey with cheese followed by avocado. Finally, top with the other half of the roll. Sandwich should be flat, with one even layer of each ingredient. Do not overstuff.
Once sandwich is assembled, add butter to the skillet.
Transfer sandwich to the skillet, pressing down on it with the back of a spatula until sandwich is golden brown on both sides and warm through, 2 ½ minutes per side.
Repeat for more sandwiches.
Serve warm.

Serving Suggestions

This Sous Vide Turkey Panini makes an excellent lunch, casual dinner, or weekend comfort-food meal. Serve it alongside crispy kettle chips, roasted potatoes, sweet potato fries, or a simple green salad for a complete plate.

For entertaining, slice the sandwiches into smaller portions and serve them as part of a sandwich platter. They pair beautifully with soups such as tomato basil, roasted vegetable, or creamy potato leek.

The sandwich is also ideal during the holiday season as an elevated alternative to traditional leftover turkey sandwiches. The combination of turkey, creamy avocado, and melted provolone creates a gourmet experience that feels both familiar and indulgent.

Final Thoughts

This Sous Vide Turkey Panini recipe is a celebration of comfort food elevated through thoughtful technique. Featured on Dine Your Sign and inspired by Cancer’s nurturing spirit, it transforms a simple sandwich into a memorable meal.

The combination of perfectly cooked sous vide turkey, creamy avocado, melted provolone, fragrant basil, and homemade mayonnaise creates a balanced and satisfying dish that delivers on both flavor and texture.

Whether you’re preparing lunch for family, hosting friends, or finding a delicious use for turkey year-round, this panini offers warmth, comfort, and gourmet appeal in every bite.

Find more recipes from Dine Your Sign here!