By Ashley Rector
Preheat a grill pan or skillet over medium heat. Lightly brush the slices of zucchini with olive oil, and season with salt and pepper if desired. Grill for 2-3 minutes on each side until tender and slightly charred. Remove from the pan and set aside.
Cut the ciabatta rolls in half or divide the whole-grain bread into pairs. Spread 1/2 tablespoon of pesto on each piece of bread.
Layer the turkey breast slices evenly over the bottom half of each roll or each slice pair of bread. Next, add the grilled zucchini slices, followed by the tomato slices, and finally the fresh mozzarella slices.
Top with the other half of the roll or slice of bread. Lightly brush the outside of each sandwich with olive oil.
Place the sandwiches on the preheated grill pan or skillet. Use a heavy pan or a sandwich press to firmly press down on the panini. Grill for about 3-4 minutes on each side or until the bread is crispy and the cheese has melted.
Remove the paninis from the pan and let them cool slightly before cutting into halves.
In a bowl, toss the mixed salad greens with the lemon vinaigrette. Serve the paninis warm with the side salad.
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By Ashley Rector
This Lunch Dinner Sandwich Italian Vegetarian Option recipe is ready in 25 minutes and features Ciabatta rolls or whole-grain bread, Sliced turkey breast (deli-style, low sodium), Fresh mozzarella, sliced and other delicious ingredients. Contains 480 calories total.
Preheat a grill pan or skillet over medium heat. Lightly brush the slices of zucchini with olive oil, and season with salt and pepper if desired. Grill for 2-3 minutes on each side until tender and slightly charred. Remove from the pan and set aside.
Cut the ciabatta rolls in half or divide the whole-grain bread into pairs. Spread 1/2 tablespoon of pesto on each piece of bread.
Layer the turkey breast slices evenly over the bottom half of each roll or each slice pair of bread. Next, add the grilled zucchini slices, followed by the tomato slices, and finally the fresh mozzarella slices.
Top with the other half of the roll or slice of bread. Lightly brush the outside of each sandwich with olive oil.
Place the sandwiches on the preheated grill pan or skillet. Use a heavy pan or a sandwich press to firmly press down on the panini. Grill for about 3-4 minutes on each side or until the bread is crispy and the cheese has melted.
Remove the paninis from the pan and let them cool slightly before cutting into halves.
In a bowl, toss the mixed salad greens with the lemon vinaigrette. Serve the paninis warm with the side salad.
Calories per Serving: 480
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