I love a good ol’ fashioned sandwich, and today I had a craving for sun dried tomatoes and turkey so I decided to make this favorite of mine from Clean Eating Magazine. This recipe make for a delicious, clean quick-fix meal. If you are like me and don’t have a Panini maker or a countertop grill, put Panini in a hot skillet and use another heavy skillet to press them down as they toast. If you don’t want to have the Panini bread or don’t have any in the house, Ezekiel bread or wraps work great here too! I like having carrot sticks and hummus or an apple with this sandwich to make a whole meal! Makes a very filling, warm, and delicious lunch or dinner. My favorite part is that this takes less than 30 minutes to make so when I’m hungry it doesn’t take long!
Hands-on time: 10 minutes
Total time: 20 minutes
- 1 whole-wheat baguette, cut crosswise in fourths (gluten free bread can be used here also)
- 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 or spinach leaves
- 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 Panini 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
One turkey panini provides over 100% of the recommended daily dose of vitamin K, a micronutrient essential for blood clotting.