Turkey and Sun-dried Tomato Panini

Turkey and Sun-dried Tomato Panini

1
Alicea T. 0

"Turkey, provolone cheese, and sun-dried tomatoes on grilled bread make for an excellent sandwich packed with flavor."

Ingredients

15 m servings 792 cals
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Nutrition

  • Calories:
  • 792 kcal
  • 40%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 3267 mg
  • 131%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat a panini press according to manufacturer's instructions for medium heat.
  2. Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread.
  3. Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.

Footnotes

  • Cook's Notes:
  • The Italian seasoning can be omitted if using sun-dried tomatoes packed in olive oil and Italian seasoning.
  • You can also cook the panini in a frying pan if you don't have a panini press.
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Reviews

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  1. 3 Ratings

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I used Boar's Head Ovengold turkey sliced fresh at the deli today, Trader Joe's sundried tomatoes, crusty Boule bread (the ciabatta didn't look great at the bakery), but there just wasn't much f...