Turkey and Cheese Panini

Here’s a fresh idea for leftover turkey – a healthy next-day lunch that won’t bust the diet. “Panini” means “small bread” in Italian, and refers to a pressed sandwich. You can use a grill skillet to give sandwiches those appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don’t have provolone cheese, use mozzarella.


NUTRITIONAL INFORMATION:
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

CLICK TO DOWNLOAD
AND PRINT THIS RECIPE




Ingredients
• 2 tablespoons fat-free mayonnaise
• 4 teaspoons basil pesto (available in most tomato
  sauce aisles)
• 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
Prep Time: 10 minutes

1. Combine mayonnaise and pesto in a small bowl.
2. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices
3. Top each slice with 2 ounces turkey, ½ ounce cheese, and 2 tomato slices.
4. Top with remaining bread slices.
5. Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet.
6. Cook 3 minutes on each side or until golden brown.

4 servings







If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT



Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
CLICK HERE
to view them.
Bon appetite!