Photo: Oxmoor House Photo by: Photo: Oxmoor House

Turkey Antipasto Panini

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

Prep: 7 minutes; Cook: 3 minutes

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 sandwich)
  • Cook time: 3 Minutes
  • Prep time: 7 Minutes


  • 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.

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

Go to Full Version of

Turkey Antipasto Panini Recipe