Recipe courtesy of Giada De Laurentiis
Turkey Parmesan Panini
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 44 mg
- Sodium
- 444 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 44 mg
- Sodium
- 444 mg
Ingredients
Directions
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10m
Easy
CLASS
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
- Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
- Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.
