By Sasha Gordanier
Preheat your panini press or a grill pan over medium heat.
Slice the sourdough or ciabatta roll horizontally and spread pesto evenly on both cut sides.
Layer the bottom half of the roll with sliced turkey breast.
Add the roasted zucchini, bell pepper, and eggplant on top of the turkey. Season with a pinch of salt and black pepper to taste.
Place slices of fresh mozzarella over the vegetables.
Close the sandwich with the top half of the roll.
Brush the outside of the sandwich with olive oil.
Place the sandwich in the panini press or on the grill pan. If using a grill pan, press down with a heavy skillet to mimic a panini press effect. Grill for 3-4 minutes on each side until the bread is golden brown and the cheese is melted.
Remove the panini from the heat, let it cool slightly, then cut in half and serve warm.
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By Sasha Gordanier
This Italian-American Sandwich Lunch Quick & Easy recipe is ready in 20 minutes and features Sourdough or ciabatta roll, Sliced turkey breast, Roasted zucchini, bell pepper, eggplant and other delicious ingredients. Contains 580 calories total.
Preheat your panini press or a grill pan over medium heat.
Slice the sourdough or ciabatta roll horizontally and spread pesto evenly on both cut sides.
Layer the bottom half of the roll with sliced turkey breast.
Add the roasted zucchini, bell pepper, and eggplant on top of the turkey. Season with a pinch of salt and black pepper to taste.
Place slices of fresh mozzarella over the vegetables.
Close the sandwich with the top half of the roll.
Brush the outside of the sandwich with olive oil.
Place the sandwich in the panini press or on the grill pan. If using a grill pan, press down with a heavy skillet to mimic a panini press effect. Grill for 3-4 minutes on each side until the bread is golden brown and the cheese is melted.
Remove the panini from the heat, let it cool slightly, then cut in half and serve warm.
Calories per Serving: 580
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