Turkey Panini
INGREDIENTS:
6 ounces Turkey breast sliced thin, (use our roasted turkey breast)
4 (1/2 ounce) Provolone slices, ½ ounce each
1 (12 inch) Whole wheat baguette (3 inch roll per person)
2 each Globe tomatoes, sliced thin
1 large Onion, sliced and cooked about 1 cup of onion
½ cup Sun-dried tomato pesto mayo
PREPARATION:
- Preheat Panini machine or large griddle.
- Cut baguette into 4 equal pieces about 3 inches long each, then on the side to open up. Don’t cut all the way down so your sandwich can stay intact.
- Place opened baguette on griddle or hot Panini, and toast the inside for about 1 minute.
- Then take off heat.
- Spread each side of the inside with sun dried tomato pesto mayo, about 1 tablespoon per side.
- Then place turkey breast, provolone, tomatoes, and onions on one side of the baguette. Close sandwich
- Place back on griddle or hot Panini and then let cook for about 2-4 minutes.
- Enjoy with a small side salad or cup of fruit.
Number of Servings: 4
Serving Size: 1 sandwich (3 inch)
Calories: 290 (based on our baguette used)
Fat: 7
Sundried Tomato Pesto Mayo
INGREDIENTS:
½ cup Sun dried tomatoes, rehydrated in hot water
12 each Basil leaves, fresh
2 Tablespoons Pinenuts
2 Tablespoons Parmesan cheese, fresh
1 Tablespoon Olive Oil
1 Tablespoon Fresh garlic, minced
2 teaspoons Lemon juice
¼ teaspoon Kosher salt
2 cups Reduced Fat Hellmann’s Mayo (Optional)
PREPARATION:
- In food processor place all ingredients except mayo
- Process, until ingredients are well blended and somewhat smooth.
- Then place in a bowl and whisk in reduced fat mayonnaise.
Chef’s Note: This is great as a pesto and stuffed in a chicken breast with spinach or spread on top of a salmon fillet and baked. There are multiple uses for this recipe so explore and enjoy the grand flavor!
Number of Servings: 48
Serving Size: 1 tablespoon
Calories: 25
Fat Grams: 2
(Calories and Servings include the reduced fat mayonnaise)
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