Panini Sandwiches

  • Servings: 2
  • Provided by:

    Ingredients Print Recipe

  • 4 slices bread
  • 2 teaspoons dijon mustard
  • 2 ounces cheddar cheese, low fat, shredded 4 ounces
  • turkey breast slices
  • 114 cup cranberry sauce
  • 3 tablespoons pecan halves, chopped


Combine pecans and cranberry sauce. Spread on 2 pieces of bread.

Layer 2 oz of turkey breast slices and I oz of shredded on cranberry sauce for each sandwich.

Spread mustard on the remaining 2 pieces of bread. Place these slices on top ofthe cheese to complete the sandwich.

Cook the sandwich on a non-stick Panini grill and serve.

Yield: 2 sandwich

Per Serving (excluding unknown items): 368 Calories; 12g Fat (28.7% calories from fat); 25 g Protein; 41 g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 1327mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Southwest Turkey Panini
Servings: 2


  • 4 slices bread, sour dough
  • 4 ounces turkey breast slice
  • 2 tablespoons salsa
  • 2 ounces mozzarella cheese, part skim milk, shredded
  • 1/2 each avocado, sliced
Spread salsa on 2 slices of bread. Top each slice with 2 oz of turkey breast slices, 1 oz shredded mozzarella cheese, and evenly divide avocado slices between each slice of bread. Top each sandiwich with the remaing bread slices Cook the sandwich on a non-stick Panini grill and serve.

Per Serving. (excluding unknown items): 361 Calories; I5g Fat (38.0% calories from fat); 26g Protein; 30g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; I305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998. In 2002, he was named Associate Dean of the Culinary School. Along with the move to the new Riverworks campus, he became Dean of the Culinary School in 2005.

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