Turkey Antipasto Panini

Turkey Antipasto Panini Recipe
Photo: Oxmoor House
Serve with fresh cherries and an Italian Berry Float to top off your meal.

Prep: 7 minutes; Cook: 3 minutes


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 361
Caloriesfromfat 24 %
Fat 10 g
Satfat 3.5 g
Monofat 0.4 g
Polyfat 1.2 g
Protein 26.9 g
Carbohydrate 39.8 g
Fiber 4.5 g
Cholesterol 35 mg
Iron 3.1 mg
Sodium 1087 mg
Calcium 83 mg


2 tablespoons reduced-fat mayonnaise
8 (0.9-ounce) slices crusty Chicago-style Italian bread
8 ounces shaved lower-sodium deli turkey (such as Boar's Head)
1 (6-ounce) jar quartered marinated artichoke hearts, drained and coarsely chopped
1/2 cup moist sun-dried tomato halves, packed without oil and sliced
1/2 cup sliced bottled roasted red bell peppers
12 basil leaves
4 (1-ounce) slices reduced-fat provolone cheese (such as Alpine Lace)
Cooking spray


1. Preheat panini grill.

2. Spread mayonnaise evenly over each bread slice. Top each of 4 bread slices evenly with turkey, artichokes, tomato, bell pepper, basil leaves, and cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.

3. Place sandwiches on panini grill. Grill 3 to 4 minutes or until bread is browned and cheese melts. Cut panini in half before serving, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note