Ok, so maybe it's not exactly a panini since I didn't have a panini maker. Don't think I didn't contemplate going to Target and buying one just for this recipe! But I decided that I'd make due with a regular pan, a piece of foil and a plate on top to press it down with. Sure there were no pretty little grill marks, but it was delicious nonetheless! They were beautiful, fun to make and wonderful to eat. I drizzled a little balsamic vinegar on mine. Enjoy!
Turkey Antipasto Panini
2 tablespoons reduced-fat mayonnaise
2 teaspoons of pesto (I added this part)
8 (0.9-ounce) slices crusty Chicago-style Italian bread
8 ounces shaved lower-sodium deli turkey (such as Boar's Head)
1 (6-ounce) jar quartered marinated artichoke hearts, drained and coarsely chopped
1/2 cup moist sun-dried tomato halves, packed without oil and chopped
1/2 cup sliced bottled roasted red bell peppers
12 basil leaves, chopped
4 (1-ounce) slices reduced-fat provolone cheese (such as Alpine Lace)
1. Preheat panini grill.
2. Mix mayo & pesto, spread evenly over each bread slice. Top each of 4 bread slices evenly with turkey, artichokes, tomato, bell pepper, basil leaves, and cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.
3. Place sandwiches on panini grill. Grill 3 to 4 minutes or until bread is browned and cheese melts. Cut panini in half before serving, if desired.
Calories: 361, Fat: 10g (this is the count without the added pesto)