2 tablespoons balsamic mayonnaise
1 (5-inch) round rosemary focaccia
5 slices Monterey Jack cheese
4 ounces oven-roasted turkey, sliced
2 pieces applewood smoked bacon, cooked until crisp
1/2 avocado, sliced into thin strips
Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an "x" over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!!
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