Turkey Antipasto Panini

Photo: Oxmoor House

Serve with fresh cherries and an Italian Berry Float to top off your meal.

Prep: 7 minutes; Cook: 3 minutes

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 24%
  • Fat: 10g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 26.9g
  • Carbohydrate: 39.8g
  • Fiber: 4.5g
  • Cholesterol: 35mg
  • Iron: 3.1mg
  • Sodium: 1087mg
  • Calcium: 83mg


  • 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. 1. Preheat panini grill.
  2. 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. 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.
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