Sandwiches
Smoked Turkey, Roasted Pepper, Swiss Panini with Pesto Mayo
Makes 2 panini
Smoked Turkey, Roasted Pepper, Swiss Panini with Pesto Mayo
Makes 2 panini
This hearty sandwich is full of gourmet favor.
Nutritional information per panini: Calories 383 (61% from fat)
carb. 17g
pro. 20g fat 26g
sat. fat 8g
chol. 60mg
sod. 1211mg calc. 267mg
fber 2g
carb. 17g
pro. 20g fat 26g
sat. fat 8g
chol. 60mg
sod. 1211mg calc. 267mg
fber 2g
Ingredients
- 1 ½ tablespoons mayonnaise
- 1 tablespoon prepared pesto
- 4 slices crusty country bread or artisan wheat bread (about 6 x 3½ x ½ inch)
- 2 teaspoons extra-virgin olive oil or melted butter
- 4 ounces smoked turkey breast, thinly sliced
- 1 roasted red pepper, well drained, cut into ½-inch strips
- 2 ounces Swiss cheese, very thinly sliced
- 2 ounces red onion, very thinly sliced (optional)
Preparation
- Insert plates on grill side. Preheat the Griddler® Compact to Medium.
- Combine mayonnaise and pesto. Lightly brush one side of each slice of bread with the olive oil or butter. Lay 4 slices of bread on the work surface, oiled side down. Spread lightly with pesto mayonnaise.
- Build the sandwiches in this order: smoked turkey, roasted pepper, cheese and onion (if using), using equal amounts of each item on each sandwich.
- Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up.
- Once grill has preheated, place sandwiches on the lower grill plate and close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Cut in half on the diagonal; serve warm.
