Turkey and Roasted Red Pepper Panini
Elevate your lunch game with this irresistible Turkey and Roasted Red Pepper Panini, a flavor-packed sandwich that’s perfect for a quick yet satisfying meal. Featuring layers of tender sliced turkey breast, melty provolone cheese, and sweet roasted red peppers nestled between slices of crusty ciabatta bread, this panini is pure comfort. A homemade garlic aioli, infused with Italian seasoning, takes every bite to the next level, while optional baby spinach adds a fresh, vibrant touch. Lightly brushed with olive oil or butter and grilled to golden perfection, this panini is crispy on the outside and ooey-gooey on the inside, making it the ultimate handheld meal. Ready in just 18 minutes, this recipe is ideal for busy weeknights or a leisurely lunch. Pair it with a simple salad or a bowl of soup for a complete, restaurant-quality experience at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Ciabatta bread (or other sturdy sandwich roll)
- 6 ounces Cooked turkey breast (thinly sliced)
- 4 slices Provolone cheese
- 1 cup Roasted red peppers (jarred, drained, and patted dry)
- 3 tablespoons Mayonnaise
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Dried Italian seasoning
- 1 tablespoon Olive oil
- 1 cup Baby spinach (optional, for added greens)
- 2 tablespoons Butter (softened)
Instructions
In a small bowl, mix mayonnaise, garlic powder, and Italian seasoning. Set aside as the garlic aioli spread.
Slice each ciabatta bread piece in half horizontally to create sandwich halves.
Spread about 1 tablespoon of the garlic aioli onto the inside of each sandwich half.
Layer 3 ounces of sliced turkey breast on the bottom half of each sandwich, followed by 2 slices of provolone cheese and half of the roasted red peppers.
If desired, add a layer of baby spinach over the roasted red peppers for extra greens.
Top with the other half of the ciabatta bread, aioli-side down, to complete the sandwich.
Brush the outside of each sandwich lightly with olive oil or softened butter, ensuring good coverage for grilling.
Preheat a panini press, skillet, or griddle over medium-high heat. Once hot, place the sandwiches on the press or skillet.
Cook for 3-4 minutes per side if using a skillet or until golden brown and the cheese is melted. If using a panini press, cook for 5-6 minutes total or until golden and melty.
Remove the panini from the heat and let them rest for 1-2 minutes before slicing in half and serving.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.9 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1020 mg | 78% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
