Turkey and Red Pepper Panini

By dette

Italian panini are simply "small breads" made into sandwiches with this layers of filling. Our version is pressed and lightly toasted in a skillet for a grilled effect. Substitute ham for the turkey and Swiss cheese for the mozzarella, if you prefer

Ingredients

• 2 oz (4 inch) piece semoina or French Bread
• 1/3 c. sliced jarred roasted red bell peppers
• 1/4 tsp extra-virgin oilive oil
• 1 large basi leaf or 1/8 tsp dried basil
• 3 very thin slices (1 oz) fat-free turkey, folded in half
• 1/4 c. shredded part-skim mozzarella cheese

Details

Servings 2

Preparation

Step 1

Slice the bread lengthwise almost all the way through. Layer with the red pepper on the bottom hafl. Drizzle with the olive oil; top with the vasil, turkey, and cheese. Gently flatten the sandwich with the palm of your hand.

Lightly spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the sanwich and top with a heavy weight, such as a small cast-iron pan. Cook until the bread is crisp, about 2 mintues. With a spatula, turn the sandwich, weigh it down, and cook until the other side is crisp, about 2 mintues. Cut the sandwich in half.

148 cal; 4 g tot fat; 2 g sat fat; 19 mg chol; 251 mg sod; 16 g carb; 1 g fib; 11 g prot; 131 mg calc

Try to use semolina rather than ordinary French bread for this recipe. You'll find the texture far superior, thanks to the coarsely ground semolina wheat flour that is used to make the bread.