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.

Edward pond

Nutritional Bonus: One turkey panini provides over 100% of the recommended daily dose of vitamin K, a micronutrient essential for blood clotting. 

Prep Time
10 min
Cook Time
10 min
20 min


  • 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


  1. 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.
  2. As soon as paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately.

Nutrition Information

  • Serving Size 1 panini
  • Calories 260
  • Carbohydrate Content 34 g
  • Cholesterol Content 25 mg
  • Fat Content 6 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 830 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g