Posted on December 20, 2010
Turkey Paninis with Sun-Dried Tomatoes
Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don’t have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.
By Julie O'Hara | Photo: Edward pond
INGREDIENTS:
- 1 whole-wheat baguette, cut crosswise in fourths
- 12 sun-dried tomatoes (packed in olive oil), patted dry and halved
- 2 oz part-skim mozzarella cheese, thinly sliced
- 6 1-oz slices reduced-sodium fresh deli turkey
- 1 1/2 cups arugula leaves
INSTRUCTIONS:
- Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stovetop method, toast about 3 minutes per side, or until lightly browned.
- As soon as paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately.
Nutrients per panini: Calories: 260, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Carbs: 34 g, Fiber: 5 g, Sugars: 4 g, Protein: 16 g, Sodium: 830 mg, Cholesterol: 25 mg
Nutritional Bonus:
One turkey panini provides over 100% of the recommended daily dose of vitamin K, a micronutrient essential for blood clotting.
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