Turkey, Spinach, and Sun Dried Tomato Panini
Today’s guest recipe comes from Ann at Cooking Healthy for Me. She’s got such a contagious enthusiasm (see below) emanating from every post and I’m sure you’ll enjoy browsing through her beautifully photographed collection of recipes. We’re so fortunate to have her here making one of her favorites:
YAY! It’s time for another panini! I loooove paninis! There’s something about that crispy bread and you can add the most delicious ingredients….the flavor combinations are endless! This panini was particularly tasty – and it’s made from ingredients you probably have in your pantry….and the flavor? All I can say is….Wow! It was delicious from the start and the more I ate it, the better it was! The hearty taste of the vegetables, the rich flavor of the spread and cheese and the smoky turkey….perfect!
Prep time: 10 minutes
Cooking time: 5 minutes
- 2 tbl low-fat mayo
- 1 tbl dijonnaise
- 1 small clove of garlic, minced
- 1/8 tsp salt and pepper
- 2 mutli-grain ciabatta rolls
- 1/4 cup chopped onion
- 2 heaped tbl chopped sun-dried tomatoes
- 1/2 tsp olive oil
- 1 c fresh spinach
- 6 slices of deli-style smoked turkey
- 2 slices low-fat Swiss cheese
- All the ingredients are to be split on each roll…
- Heat Panini Press.
- Mix mayo, mustard, garlic, salt and pepper in a bowl.
- Divide mixture and spread on each side of both ciabatta rolls.
- Chop onion and tomatoes.
- Heat a non-stick pan to medium-high. Add olive oil. Add onion and sautee until translucent.
- Add sun-dried tomatoes and (if needed) add a splash of water.
- Put spinach on rolls, add onion mixture on top of spinach (it will wilt it).
- Add turkey and swiss to sandwich and close.
- Spray the bottom of your panini press with non-stick spray, put sandwich on top.
- Spray the top of sandwich and close press.
- Cook for 3-4 minutes – or until bread is crispy and cheese is melted.