Ingredients
Scale
- 8 slices of ciabatta bread (or your favorite bread)
- 1/2 cup basil pesto (store-bought or homemade)
- 8 ounces roasted turkey breast slices
- 4 slices of mozzarella cheese (or provolone)
- 1 medium tomato, thinly sliced
- 1 cup fresh spinach leaves
- 2 tablespoons unsalted butter (for toasting)
Optional garnishes and add-ons:
- 1/4 cup sun-dried tomatoes (chopped)
- 1/4 cup roasted red peppers (sliced)
- A handful of arugula for extra greens
Instructions
- Prepare the Ingredients: Lay out all your ingredients for easy access. Thinly slice the tomato, wash the spinach leaves, and ensure your pesto is ready to spread.
- Spread the Pesto: Take two slices of ciabatta bread for each panini. Spread a generous layer of basil pesto on one side of each slice.
- Layer the Fillings: On one slice of bread, layer the turkey slices, mozzarella cheese, tomato slices, and fresh spinach leaves. Add any optional ingredients like sun-dried tomatoes or roasted red peppers at this stage.
- Close the Panini: Top the sandwich with the second slice of bread, pesto side down, to enclose the fillings.
- Preheat the Panini Press: Turn on your panini press or a stovetop grill pan. If using a skillet, heat it over medium heat.
- Butter the Bread: Lightly butter the outer sides of the bread to ensure a golden, crispy finish.
- Cook the Panini: Place the sandwich in the panini press or on the grill pan. Cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted. If using a grill pan, press down on the sandwich with a spatula and flip halfway through.
- Serve and Enjoy: Slice the panini in half and serve warm. Pair it with a side salad, chips, or a bowl of soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 panini
- Calories: 410
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g