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Randy Mayor Photo by: Randy Mayor

Turkey and Cheese Panini

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.

Cooking Light MAY 2003

  • Yield: 4 servings (serving size: 1 sandwich)

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

Preparation

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.

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 18.4g
  • Carbohydrate: 30.4g
  • Fiber: 4.1g
  • Cholesterol: 30mg
  • Iron: 2.4mg
  • Sodium: 1208mg
  • Calcium: 204mg
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Turkey and Cheese Panini recipe

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