ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Antipasto Panini

Photo: Oxmoor House
Prep time 7 mins
Cook time 3 mins
Yield 4 servings (serving size: 1 sandwich)
Serve with fresh cherries and an Italian Berry Float to top off your meal. Prep: 7 minutes; Cook: 3 minutes

Ingredients

  • 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

Nutrition 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

How to Make It

  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