By Codi Ferguson
Preheat a grill pan or panini press to medium-high heat.
Slice the ciabatta or whole-wheat rolls in half horizontally.
Spread 1 tablespoon of basil pesto on the cut side of each roll.
Layer each roll with sliced roasted turkey breast (120 g per roll), approximately 40 g of fresh mozzarella, a few arugula leaves, and slices of tomato. Sprinkle with salt and black pepper to taste.
Close the rolls and lightly brush the outside with olive oil or use cooking spray.
Place the sandwiches on the grill pan or panini press. Grill for 3-5 minutes on each side or until the bread is golden brown and crispy and the mozzarella is melted.
Remove from the heat, slice each panini in half, and serve warm.
How did this recipe turn out? Let others know!
to rate this recipe
This Italian Sandwich Lunch Dinner recipe is ready in 20 minutes and features Sliced roasted turkey breast, Ciabatta or whole-wheat rolls, Fresh mozzarella and other delicious ingredients. Contains 650 calories total.
Preheat a grill pan or panini press to medium-high heat.
Slice the ciabatta or whole-wheat rolls in half horizontally.
Spread 1 tablespoon of basil pesto on the cut side of each roll.
Layer each roll with sliced roasted turkey breast (120 g per roll), approximately 40 g of fresh mozzarella, a few arugula leaves, and slices of tomato. Sprinkle with salt and black pepper to taste.
Close the rolls and lightly brush the outside with olive oil or use cooking spray.
Place the sandwiches on the grill pan or panini press. Grill for 3-5 minutes on each side or until the bread is golden brown and crispy and the mozzarella is melted.
Remove from the heat, slice each panini in half, and serve warm.
Calories per Serving: 650
Your Rating:
