Turkey And Roasted Red Pepper Panini Recipes

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TURKEY PESTO PANINI



Turkey Pesto Panini image

Provided by Joanna Cismaru

Time 15m

Number Of Ingredients 6

2 large pieces of focaccia (cut in half or 4 slices of your favorite bread)
1/4 pound turkey cold cuts
2 roasted red peppers
1 to mato (sliced)
4 tablespoons basil pesto
2 slices cheddar cheese

Steps:

  • Heat panini maker.
  • Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
  • Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.

TURKEY PESTO PANINI



Turkey Pesto Panini image

A perfect lunch time sandwich or quick dinner meal - make this turkey pesto panini asap

Provided by Vicky Berman

Categories     Lunch     Sandwich

Time 17m

Number Of Ingredients 6

2 large piece focaccia (cut in half (use gluten free bread for gluten free version))
1/4 pound turkey cold cuts
1/4 cup roasted red peppers
1/2 to mato (sliced)
2-4 tablespoons pesto
2 ounces pepper jack cheese (thinly sliced (use vegan cheese for a dairy free version))

Steps:

  • Spread pesto on each piece of bread. Split up topping between both sandwiches and layer them on top of the bottom bread piece. Top with other bread piece.
  • Heat grill pan over medium heat and spray with cooking spray. Add sandwiches and place large heavy pan on top (dutch oven is perfect). Cook for several minutes.
  • Flip over and repeat. Serve hot!

Nutrition Facts : Calories 1248 kcal, Carbohydrate 191 g, Protein 48 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 3338 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

TURKEY AND ROASTED RED PEPPER SANDWICH



Turkey and Roasted Red Pepper Sandwich image

Spice up your usual turkey sandwich with roasted red pepper and pepper jack cheese-all prepared in 25 minutes and ready to be packed in your lunch for the next day.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 4

1 loaf (16 oz) French bread
1 lb thinly sliced cooked turkey
1 jar (7 oz) roasted red bell peppers, drained
8 slices (about 1 oz each) pepper Jack cheese

Steps:

  • Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. Cut bread in half horizontally. Layer turkey, peppers and cheese on bottom half of bread. Cover with top half. Place sandwich on center of foil.
  • Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packet on grill over low heat. Cover grill; cook 10 to 13 minutes, rotating packet 1/2 turn after 5 minutes, until sandwich is toasted and cheese is melted.
  • To serve, carefully fold back foil to allow steam to escape. Cut sandwich into 6 pieces.

Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 1 g

TURKEY AVOCADO PANINI



Turkey Avocado Panini image

This is such an easy, light, refreshing and YUMMY sandwich!

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 8

½ ripe avocado
¼ cup mayonnaise
2 ciabatta rolls
1 tablespoon olive oil, divided
2 slices provolone cheese
1 cup whole fresh spinach leaves, divided
¼ pound thinly sliced mesquite smoked turkey breast
2 roasted red peppers, sliced into strips

Steps:

  • Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
  • Preheat a panini sandwich press.
  • To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
  • Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Nutrition Facts : Calories 722.7 calories, Carbohydrate 42.1 g, Cholesterol 62.4 mg, Fat 51.3 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 12.5 g, Sodium 1720 mg, Sugar 3.9 g

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

PANINI WITH TURKEY AND CHEESE



Panini with Turkey and Cheese image

Combine turkey, melty cheese, spinach and more on crunchy Italian bread for this panini. This Panini with Turkey and Cheese is a bistro favorite.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 15m

Yield 1 serving

Number Of Ingredients 7

2 slices Italian bread
1 tsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup baby spinach leaves
4 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
3 roasted red pepper strips
1 KRAFT Big Slice Colby Jack Cheese Slice
1 Tbsp. olive oil

Steps:

  • Heat panini grill.
  • Spread 1 bread slice with mayo. Fill both bread slices with all remaining ingredients except oil.
  • Brush outside of sandwich with oil.
  • Grill 2 to 3 min. or until sandwich is golden brown and cheese is melted.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 3 g, Protein 17 g

ROAST TURKEY PANINI WITH, PESTO, ROASTED RED PEPPERS AND FONTINA



ROAST TURKEY PANINI WITH, PESTO, ROASTED RED PEPPERS AND FONTINA image

Categories     Sandwich     turkey     Tailgating

Yield 4 sandwiches

Number Of Ingredients 6

1/4 cup prepared basil pesto
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces very thinly sliced roast turkey breast
1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
6 ounces fontina cheese, thinly sliced, to cover the bread slices
1 tablespoon extra-virgin olive oil

Steps:

  • Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices. Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches. Brush the outsides of each sandwich lightly with some of the olive oil. Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

TURKEY AND ROASTED RED PEPPER PANINI



Turkey and Roasted Red Pepper Panini image

Make and share this Turkey and Roasted Red Pepper Panini recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices county-style bread, each 1/2 inch thick
olive oil, for brushing
2 tablespoons mayonnaise (to taste)
3 slices cooked turkey breast, thin slices
2 tablespoons julienned roasted red peppers
1 slice taleggio or 1 slice monterey jack cheese
1/4 cup watercress, stemmed
salt & freshly ground black pepper, to taste

Steps:

  • Preheat an electric panini maker according to the manufacturer's instructions.
  • Brush one side of each bread slice with olive oil.
  • Lay the slices, oiled side down, on a clean work surface.
  • Spread the top of each slice with mayonnaise.
  • Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper.
  • Top with the other bread slice, oiled side up.
  • Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
  • Transfer the sandwich to a cutting board and cut in half.
  • Serve immediately.
  • Serves 1.

Nutrition Facts : Calories 251.7, Fat 11.5, SaturatedFat 1.8, Cholesterol 7.6, Sodium 787.9, Carbohydrate 33.1, Fiber 1.4, Sugar 4, Protein 4.4

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