Turkey Antipasto Panini

Today's lunch is another Panini. We are obviously big panini fans in this house. I've made this a few times and the thing I love about it is you can customize it to each person. Leave out the red bell peppers or artichoke hearts, swap out the turkey for some good ole' prociutto and use any kid of cheese you like! And if you don't have a panini maker it's not a problem. We use our foreman but we've also done them on the griddle. Just a yummy quick sandwich. 5 out of 5 stars.

Recipe from Cooking Light

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 8 (0.9-ounce) slices crusty Chicago-style Italian bread
• 8 ounces shaved lower-sodium deli turkey (such as Boar's Head)
• 1 (6-ounce) jar quartered marinated artichoke hearts drained and coarsely chopped
• 1/2 cup moist sun-dried tomato halves packed without oil and sliced
• 1/2 cup sliced bottled roasted red bell peppers
• 12 basil leaves
• 4 (1-ounce) slices reduced-fat provolone cheese (such as Alpine Lace)
• Cooking spray

Directions

1. Preheat panini grill.
2. Spread mayonnaise evenly over each bread slice. Top each of 4 bread slices evenly with turkey, artichokes, tomato, bell pepper, basil leaves, and cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.
3. Place sandwiches on panini grill. Grill 3 to 4 minutes or until bread is browned and cheese melts. Cut panini in half before serving, if desired.

Amount Per Serving

Calories: 361

Fat: 10g

Cholesterol: 35mg

Sodium: 1087mg

Carbohydrate: 39.8g

Fiber: 4.5g

Protein: 26.9g

Another plus is that while you are making a sandwich for you it's super easy to slap together a fancy grilled cheese for the kiddo. Thing one ate this before I could even say slow down!