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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.8
  • Total Fat: 9.8 g
  • Cholesterol: 10.4 mg
  • Sodium: 664.9 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.2 g

View full nutritional breakdown of Turkey and Cheese Panini calories by ingredient
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Turkey and Cheese Panini

Submitted by: CRYSMYS

Introduction

from Cooking Light, May 2003

Basil pesto and sourdough bread are key to this sandwich's unique flavor. Goes well with Tomato-Basil Soup (see separate recipe).
from Cooking Light, May 2003

Basil pesto and sourdough bread are key to this sandwich's unique flavor. Goes well with Tomato-Basil Soup (see separate recipe).

Number of Servings: 4

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

Directions

Combine mayonnaise and pesto, stirring well. Spread approx 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.

Pairs well with Tomato-Basil Soup.



Serving Size: Makes 4 servings (1 sandwich each)






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