Turkey and Red Pepper Panini
- Total Time
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 bread2 oz, or semolina bread, about one 4-inch slice
roasted red peppers (packed in water)⅓ cup(s), jarred, water-packed, sliced
olive oil¼ tsp, extra-virgin
basil1 leaf/leaves, fresh, or 1/8 teaspoon dried basil
deli sliced turkey1 oz, very thinly sliced, folded in half
part-skim mozzarella cheese¼ cup(s), shredded
- 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.
- 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.