Turkey Panini

Turkey Panini
Servings: 6 Yield: Makes 6 sandwiches Prep 25 mins

Ingredients

  • 1 piece (4 ounces) Parmesan
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon oil
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 round loaf crusty Italian bread (about 1 pound)
  • 3/4 pound packaged oven-roasted turkey breast, sliced
  • 1 jar (about 10 ounces) garlic-and-herbflavored roasted red pepper strips packed in oil, drained
  • 1 bunch arugula, stemmed
  • 1 seedless cucumber, halved lengthwise and sliced crosswise
  • 5 plum tomatoes, each cut in sixths

Make It

1. Shred 2 ounces Parmesan. Shave remainder with vegetable peeler.

2. In food processor, combine shredded Parmesan, cream cheese, sun-dried tomatoes and 2 teaspoons oil from tomato jar. Puree until tomatoes are mostly chopped and good spreading consistency, 1 minute.

3. Transfer 1/2 cup to small bowl. Whisk in yogurt, milk, vinegar, sugar, salt and pepper for dressing.

4. Cut bread into 12 slices, 1/2 inch thick. Spread with remaining tomato spread, tablespoon per slice. Make 6 sandwiches with turkey, pepper strips, arugula and shaved Parmesan.

5. In bowl, mix cucumber, tomatoes and reserved sun-dried tomato-yogurt dressing. Serve with sandwiches. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 581, Fat, total (g): 26, chol. (mg): 81, sat. fat (g): 14, carb. (g): 56, fiber (g): 5, pro. (g): 31, sodium (mg): 1680, Percent Daily Values are based on a 2,000 calorie diet.