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Turkey and Cheese Panini

Turkey and Cheese Panini
Randy Mayor
Yield

4 servings (serving size: 1 sandwich)

This turkey panini is one of the best panini recipes we have ever tried. Basil pesto and sourdough bread are key to this sandwich's unique flavor. For more panini ideas, see our complete panini recipe collection.

Ingredients

  • 2 tablespoons fat-free mayonnaise
  • 4 teaspoons basil pesto
  • 8 (1-ounce) thin slices sourdough bread
  • 8 ounces sliced cooked turkey breast
  • 2 ounces thinly sliced provolone cheese
  • 8 (1/8-inch-thick) slices tomato
  • Cooking spray

Nutrition Information

  • calories 257
  • caloriesfromfat 29 %
  • fat 8.2 g
  • satfat 2.9 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 18.4 g
  • carbohydrate 30.4 g
  • fiber 4.1 g
  • cholesterol 30 mg
  • iron 2.4 mg
  • sodium 1208 mg
  • calcium 204 mg

How to Make It

  1. Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

  2. Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Cook's Notes

In Italian, "panini" means small bread and refers to a pressed sandwich. Using a grill skillet gives the sandwich appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella.