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

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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







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