Ingredients
- 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
Method
- 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.
- 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.
Step 1
Step 2
Italian Style Turkey Panini are 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..
Italian Style Turkey Panini
The making of Italian Style Turkey Panini
A printer-friendly recipe card can be found at the bottom of this post
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 use my Panini grill. I think 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 this easy 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.
Easy options.
This sandwich is close to my recipe for a Turkey Bird Sandwich, with some obvious differences. Italian Bread rather than French. Prosciutto instead of bacon. Provolone replaces cheddar. And last but not least roasted red peppers sit in for roasted green chilies. So while very much the same, it’s not the same at all.
Italian Style Turkey Panini sandwiches go well with a side of Pasta Salad with Sun-Dried Tomatoes. Add a glass of chianti and celebrate lunch Italian style.
Chio!
Italian Style Turkey Panini
Italian Style Turkey Panini are 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.
Ingredients
- 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
Instructions
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 pastry 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 1963mgCarbohydrates: 26gFiber: 3gProtein: 32g
Nutritional values may not be 100% accurate
