Turkey and Red Pepper Panini

Total Time
8 min
4 min
4 min
Italian panini are simply “small breads” made into sandwiches with thin layers of filling. Our version is pressed and lightly toasted for a grilled effect.

French bread

2 oz, or semolina bread, about one 4-inch slice

roasted red peppers (packed in water)

cup(s), jarred, water-packed, sliced

olive oil

¼ tsp, extra-virgin


1 leaf/leaves, fresh, or 1/8 teaspoon dried basil

deli sliced turkey

1 oz, very thinly sliced, folded in half

part-skim mozzarella cheese

¼ cup(s), shredded


  1. Slice the bread lengthwise almost all the way through. Layer with the red pepper on the bottom half. Drizzle with the olive oil; top with the basil, turkey, and cheese. Gently flatten the sandwich with the palm of your hand.
  2. Lightly spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the sandwich and top with a heavy weight, such as a small cast-iron pan. Cook until the bread is crisp, about 2 minutes. With a spatula, turn the sandwich, weigh it down, and cook until the other side is crisp, about 2 minutes. Cut the sandwich in half. Yields 1/2 sandwich per serving.
Substitute ham for the turkey, and Swiss cheese for the mozzarella, if you prefer.Try to use semolina rather than ordinary French bread for this recipe. You’ll find the texture far superior, thanks to the coarsely ground semolina wheat flour that is used to make the bread.

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