Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
In Italian, panini means small bread and refers to a pressed sandwich. Using a grill pan gives the sandwich a nice appearance, but the recipes works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella.
TOTAL TIME: 18 MINUTES
QUICK TIP: You can find prepared pesto in jars, tubs, or tubes at most supermarkets.
Ingredients[]
- 2 tablespoons fat-free mayonnaise
- 4 teaspoons basil pesto
- 8 (1-ounce) thin slices sourdough bread
- 8 ounces sliced cooked turkey breast
- 2 ounces thinly sliced provolone cheese
- 8 (1/8-inch-thick) slices tomato
- Cooking spray
Directions[]
- Combine mayonnaise and pesto, stirring well.
- Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slices with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices.
- Prepare grill pan or large nonstick skillet coated with cooking spray over medium heat.
- Add sandwiches to pan; top with another heavy skillet.
- Cook 3 minutes on each side or until golden brown.
Yield: 4 servings