Turkey and Provolone Panini
"Recipe source: The Mediterranean Table cookbook."
Original is 4 servings
Ingredients
- For the peppers and onions
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- For the panini
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Nutritional
- Serving Size: 1 (358.9 g)
- Calories 538.5
- Total Fat - 27.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 89 mg
- Sodium - 1032 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 7.5 g
- Sugars - 7.6 g
- Protein - 39.2 g
- Calcium - 924.4 mg
- Iron - 4 mg
- Vitamin C - 98.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
To roast the peppers and onions: on a rimmed baking sheet toss the peppers and onions with the olive oil, salt and pepper; spreading them out in a single layer.
Step 3
Roast in preheated oven for 45-60 minutes, turning occasionally until they are tender and beginning to brown.
Step 4
Remove from oven and let cool a few minutes.
Step 5
Skin the pepper and slice them thin.
Step 6
Slice the onions thinly.
Step 7
On medium high heat place a skillet.
Step 8
To make the panini, brush one side of each of the 8 slices of bread with olive oil. Place 4 of the slices, oiled side down on a work surface and then top each with 1/4 of the cheese, 1/4 of the turkey and then top with peppers and onions.
Step 9
Place the remaining bread slices on top of the sandwiches, oiled side up.
Step 10
Place sandwiches in the skillet, cover pan and cook until golden brown and the cheese starts to melt (only a few minutes); turn sandwiches and cook, covered until the second side is golden and the cheese is melted (only a few minutes).
Step 11
Cut each sandwich in half and serve.
Tips
No special items needed.
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