By Codi Ferguson
Slice the ciabatta or whole-wheat rolls in half horizontally and lightly brush the outside of each roll with olive oil or spray them lightly with cooking spray.
Spread 1 tablespoon of basil pesto on the cut side of each bottom half of the rolls.
Layer each roll with 120 grams of sliced roasted turkey breast, some sliced tomatoes (divided equally among the rolls), 40 grams of fresh mozzarella slices, and 20 grams of arugula.
Season with salt and pepper to taste.
Cover with the top half of the rolls and gently press down.
Preheat a grill pan or panini press over medium heat. If using a grill pan, place a heavy skillet on top of the sandwiches to press them down.
Grill each sandwich for about 3-4 minutes on each side or until the bread is golden and crispy and the cheese has melted.
Remove from the grill, cut each sandwich in half, and serve warm.
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This Sandwich Lunch Italian Panini recipe is ready in 20 minutes and features Sliced roasted turkey breast, Ciabatta or whole-wheat rolls, Fresh mozzarella and other delicious ingredients. Contains 580 calories total.
Slice the ciabatta or whole-wheat rolls in half horizontally and lightly brush the outside of each roll with olive oil or spray them lightly with cooking spray.
Spread 1 tablespoon of basil pesto on the cut side of each bottom half of the rolls.
Layer each roll with 120 grams of sliced roasted turkey breast, some sliced tomatoes (divided equally among the rolls), 40 grams of fresh mozzarella slices, and 20 grams of arugula.
Season with salt and pepper to taste.
Cover with the top half of the rolls and gently press down.
Preheat a grill pan or panini press over medium heat. If using a grill pan, place a heavy skillet on top of the sandwiches to press them down.
Grill each sandwich for about 3-4 minutes on each side or until the bread is golden and crispy and the cheese has melted.
Remove from the grill, cut each sandwich in half, and serve warm.
Calories per Serving: 580
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