Turkey and Sun-dried Tomato Panini
Turkey, provolone cheese, and sun-dried tomatoes on grilled bread make for an excellent sandwich packed with flavor.
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Ingredients
Directions
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Preheat a panini press according to manufacturer's instructions for medium heat.
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Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread.
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Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.
Cook's Notes:
The Italian seasoning can be omitted if using sun-dried tomatoes packed in olive oil and Italian seasoning.
You can also cook the panini in a frying pan if you don't have a panini press.
Nutrition Facts
Per Serving:
791.81 calories; 53.05 g protein; 66.7 g carbohydrates; 3.92 g dietary-fiber; 1.63 g sugars; 34.89 g fat; 19.64 g saturated-fat; 138.47 mg cholesterol; 1021.33 IU vitamin-a-iu; 10.47 mg niacin-equivalents; 0.13 mg vitamin-b6; 9.54 mg vitamin-c; 227.96 mcg folate; 563.25 mg calcium; 7.33 mg iron; 114.26 mg magnesium; 802.81 mg potassium; 3267.22 mg sodium; 0.03 mg thiamin; 314.05 calories-from-fat; 33 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 26 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat
