Italian Style Turkey Panini

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Italian Style Turkey Panini


Italian Style Turkey Panini is a family favorite for left-over turkey. This panini can be made anytime with deli turkey meat, but I think it’s best when made with left-over turkey.

I don’t have a Panini grill.  To me, they are a one use tool, and I don’t have room in my kitchen for anything that I can’t use in more ways than one.  I suppose the George Forman grill performs multiple functions, and I do believe that acting as a grill is one of them, so you could use that.

Or use my method – a grill pan, a plate, and a can to imitate one.  Just heat up the grill pan, place the plate on top of the sandwich, and then a can of something, say tomato sauce, on top of the plate to make a press.  Once one side is toasty, turn the sandwich over and repeat for the other side.


Italian Style Turkey Panini


  • 8 slices Italian bread
  • 8 ounces thinly sliced turkey breast meat
  • 4 ounces thinly sliced prosciutto
  • 4 ounces sliced provolone cheese
  • 1 small jar roasted red peppers
  • 1 tomato, thinly sliced
  • 4 teaspoons extra virgin olive oil, or as needed
  • 4 tablespoons grated parmesan cheese


Step 1

Evenly layer the turkey, prosciutto, provolone, red pepper slices and tomato on each of 4 slices of bread; top with the second slice. With a pasty brush lightly oil the outside of both slices of bread and sprinkle with Parmesan cheese.

Step 2

To cook: If you have a Panini press, follow the manufacturer's directions. If you don't have a press, heat a skillet over medium heat (preferably a "grill pan" so you will get the desired Panini lines), place the sandwich in the skillet and cover with a plate, weigh the plate down with a can or other weight so it forms a "press". Cook until browned on one side; turn and repeat with the other side. Serve hot.

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    18g (2g Sat, 7g Mono, 2g Poly)

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