By Sophie Conniff
Preheat a panini press or grill pan over medium heat.
Slice the ciabatta rolls in half and spread 1 tablespoon of nut-free pesto on the inside of each half.
Layer 50g of sliced roasted turkey on the bottom half of each roll.
Add 25g of provolone or fontina cheese on top of the turkey.
Place a handful of arugula over the cheese.
Top the sandwich with the other half of the roll, pressing down gently.
Brush the top and bottom of each sandwich lightly with olive oil to ensure crispiness.
Place the sandwiches on the panini press or grill pan, pressing down gently. Cook for about 5 minutes, or until the bread is toasted and the cheese is melted. If using a grill pan, flip the sandwiches halfway through cooking.
While the sandwiches are grilling, heat the tomato soup in a saucepan over medium heat until it reaches a gentle simmer. Season with salt and pepper to taste.
Serve the panini hot with a side of warm tomato soup.
How did this recipe turn out? Let others know!
to rate this recipe
This Lunch Sandwich Soup recipe is ready in 30 minutes and features Ciabatta or panini rolls, Sliced roasted turkey breast, Provolone or fontina cheese and other delicious ingredients. Contains 670 calories total.
Preheat a panini press or grill pan over medium heat.
Slice the ciabatta rolls in half and spread 1 tablespoon of nut-free pesto on the inside of each half.
Layer 50g of sliced roasted turkey on the bottom half of each roll.
Add 25g of provolone or fontina cheese on top of the turkey.
Place a handful of arugula over the cheese.
Top the sandwich with the other half of the roll, pressing down gently.
Brush the top and bottom of each sandwich lightly with olive oil to ensure crispiness.
Place the sandwiches on the panini press or grill pan, pressing down gently. Cook for about 5 minutes, or until the bread is toasted and the cheese is melted. If using a grill pan, flip the sandwiches halfway through cooking.
While the sandwiches are grilling, heat the tomato soup in a saucepan over medium heat until it reaches a gentle simmer. Season with salt and pepper to taste.
Serve the panini hot with a side of warm tomato soup.
Calories per Serving: 670
Your Rating:
