Italian Turkey Panini Meal


Main Dish
Italian Turkey Panini Meal

Primary Media

Marbled rye bread with cheese, tomato, turkey, lettuce, and a side of orange segments on a grey plate

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 Take and Bake ciabatta rolls, split, or 8 slices whole-grain bread
    8 oz. thinly-sliced Di Lusso deli turkey
    4 (1 oz each) slices reduced-fat, low-sodium provolone cheese
    ½ c. jarred roasted red pepper, drained and patted dry with paper towels
    2 tbsp. light balsamic vinaigrette
    Freshly ground black peppercorns
    1 c. loosely packed green leaf lettuce leaves
    4 clementines


    1. Arrange split ciabatta rolls on cutting board. Divide turkey evenly among bottom halves of rolls.
    2. Layer provolone evenly over turkey. Place roasted red peppers evenly over cheese.
    3. Drizzle vinaigrette over the insides of the top halves of the rolls. Sprinkle with freshly ground pepper.
    4. Place lettuce on top and close sandwich. Press entire sandwich lightly to flatten slightly.
    5. Heat grill pan or large saute pan over medium-low heat and coat with nonstick vegetable or olive oil spray. Place whole sandwich in pan, cutting if necessary. Place large heavy plate over sandwich to press. Top plate with a heavy can or other weight and continue to cook sandwich approximately 3 to 4 minutes or until golden brown. Turn sandwich over and repeat process. Cut and serve with clementines.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 40mg
    • Sodium: 1470mg
    • Total Carbohydrates: 46g
    • Protein: 22g

    Recipe Source:

    Try-Foods International, Hy-Vee weekly ad from the week of June 9, 2010.