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Turkey and Cheese Panini


Classic panini packed with all your favorite ingredients. Perfect sandwich for using up leftover Thanksgiving turkey.

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Rate this recipe 4.3/5 (17 Votes)


  • 2 tablespoons fat-free mayonnaise
  • 4 teaspoons basil pesto
  • 8 (1-ounce) thin slices sourdough bread
  • 8 ounces sliced cooked turkey breast
  • 2 ounces thinly sliced provolone cheese
  • 8 (1/8-inch-thick) slices tomato
  • Cooking spray


Servings 4
Cooking time 10mins
Adapted from


Step 1

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

In Italian, "panini" means small bread and refers to a pressed sandwich. Using a grill skillet gives the sandwich appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella.

Nutritional Information

Amount per serving Calories: 257
Calories from fat: 29%
Fat: 8.2g
Saturated fat: 2.9g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.1g
Protein: 18.4g
Carbohydrate: 30.4g
Fiber: 4.1g
Cholesterol: 30mg
Iron: 2.4mg
Sodium: 1208mg
Calcium: 204mg


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