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)
Can I start coming over for dinner :D Muah.. Love all your yummies!
ReplyDeleteAbsolutly! I'd love to have you guys over anytime!!!
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