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American Grilled Turkey & Roasted Vegetable Panini with Provolone

American Grilled Turkey & Roasted Vegetable Panini with Provolone

By Claire DiMaggio

Total: 40 minutes
SandwichesLunchDinnerAmerican Cuisine

Ingredients

  • 600 g sliced turkey breast (cooked)
  • 8 pieces ciabatta rolls or focaccia
  • 200 g provolone cheese, sliced
  • 2 pieces bell peppers, sliced and roasted
  • 1 medium zucchini, sliced and roasted
  • 2 tbsp olive oil
  • 8 tbsp mustard or aioli (nut-free)
  • 4 cups mixed greens

Instructions

1

Preheat a grill pan or panini press over medium-high heat.

2

Slice the ciabatta rolls or focaccia in half horizontally. If using focaccia, cut each piece into the desired sandwich size.

3

Brush the inside of each roll with olive oil and spread 1 tablespoon of mustard or aioli on each slice.

4

Layer each sandwich with 75 g of sliced turkey breast, a few slices of roasted bell peppers, some roasted zucchini, and 25 g of provolone cheese.

5

Close the sandwiches and brush the outside of each sandwich with olive oil.

6

Place the sandwiches on the grill pan or panini press. Grill for 3-5 minutes, pressing down gently, until the bread is golden brown and crispy, and the cheese is melted.

7

Remove from the grill and let the sandwiches cool for a minute before slicing each in half.

8

Serve the panini with a side of mixed greens drizzled with a little olive oil and a pinch of salt and pepper.

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American Grilled Turkey & Roasted Vegetable Panini with Provolone

By Claire DiMaggio

SandwichesLunchDinnerAmerican Cuisine
American Grilled Turkey & Roasted Vegetable Panini with Provolone - sliced turkey breast (cooked), ciabatta rolls or focaccia recipe

This Sandwiches Lunch Dinner American Cuisine recipe is ready in 40 minutes and features sliced turkey breast (cooked), ciabatta rolls or focaccia, provolone cheese, sliced and other delicious ingredients. Contains 620 calories total.

40 minutes

Ingredients

  • 600 g sliced turkey breast (cooked)
  • 8 pieces ciabatta rolls or focaccia
  • 200 g provolone cheese, sliced
  • 2 pieces bell peppers, sliced and roasted
  • 1 medium zucchini, sliced and roasted
  • 2 tbsp olive oil
  • 8 tbsp mustard or aioli (nut-free)
  • 4 cups mixed greens

Instructions

1

Preheat a grill pan or panini press over medium-high heat.

2

Slice the ciabatta rolls or focaccia in half horizontally. If using focaccia, cut each piece into the desired sandwich size.

3

Brush the inside of each roll with olive oil and spread 1 tablespoon of mustard or aioli on each slice.

4

Layer each sandwich with 75 g of sliced turkey breast, a few slices of roasted bell peppers, some roasted zucchini, and 25 g of provolone cheese.

5

Close the sandwiches and brush the outside of each sandwich with olive oil.

6

Place the sandwiches on the grill pan or panini press. Grill for 3-5 minutes, pressing down gently, until the bread is golden brown and crispy, and the cheese is melted.

7

Remove from the grill and let the sandwiches cool for a minute before slicing each in half.

8

Serve the panini with a side of mixed greens drizzled with a little olive oil and a pinch of salt and pepper.

Nutritional Information

Calories per Serving: 620

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🥘 More with sliced turkey breast (cooked)🥘 More with ciabatta rolls or focaccia🥘 More with provolone cheese, sliced

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