I’m a huge fan of smoked turkey sandwiches, but I’m not a huge fan of the usual bread that’s used. I’ve used everything from Wonder bread, to ciabatta bread, to whole wheat bread. I’ve even used bread made with grains, blood, and brains. I’ve even made my own bread with half white flour, half whole wheat flour. Then, I found out about the all grain bread, and it’s kind of cool. I’ve used it to make pizza, and it’s just as good as the regular wheat bread. I was wondering what it would be like if I tried to make my own smoked turkey pan
While the best turkey has a deep savory flavor and a texture that’s nice and moist, the flavor is lost if the meat is cooked too long or if it’s overcooked. A smoked turkey panini is a great way to have a wholesome meal that is also hearty and tasty.
Paninis are all the rage right now, and smoked turkey is a great way to bring a little extra flavor to the sandwich. There are literally hundreds of recipes for smoked turkey, and I’ve found a few that I like and use regularly. This recipe is pretty simple and relatively easy to make, and I like it because there is no need for bread or cheese.
This Turkey that has been smoked Panini with Spinach and Peppers is not only tasty and nutritious, but it’s also fast and simple to prepare.
About Smoked Turkey Panini with Spinach & Peppers
I first learned about paninis a few years ago.
It happened while on vacation on the Oregon coast.
We sought a heated eatery to escape the rainfall since the weather was usually cold and wet.
Soup and sandwiches were ordered, which were very comfortable.
Instead of a regular grilled sandwich, it came with a panini.
The greatest sandwich I’ve ever eaten was a flattened, grill-marked, crispy sandwich.
So, naturally, I wanted to recreate it at home.
I purchased a panini maker as soon as I got home.
I plugged it in, placed the sandwich in, closed the lid, and waited.
I opened the lid when the timer ran out.
It didn’t look the same, I thought.
So I replaced the cover and waited once again.
It was still the same color, if a little browner.
It was OK, but not exceptional.
Not at all like what we had in Oregon.
There were no discernible black grill marks, and the sandwiches were just on the verge of being mushy.
Certainly not the delectable panini I’d had in Oregon.
As a result, I gave the panini press away.
My daughter gave me a Cuisineart Griddler for Mother’s Day this year.
Oh, my goodness, I like my new gadget.
It’s a griddle, a grill, and a panini press, according to the manufacturer.
It’s also a waffle iron if you spend a little more money.
4 in 1… It’s not terrible.
The greatest part is that it doesn’t take up a lot of room, which is ideal in my kitchen since space is at a premium.
I took a look at my new equipment and decided to give it a go.
I had some smoked turkey and Swiss cheese on hand and decided that fresh spinach would go well with it.
I also store pesto and peppers in the freezer, so I though I’d include that.
I pushed on, plugging in my Griddler, unsure whether all those ingredients would produce in another mushy sandwich.
I opened the cover after just 3 minutes of cooking.
It was the identical sandwich I’d had in Oregon.
I took a taste after making sure the color was correct.
It was ideal.
On the inside, there’s melted cheese, and on the exterior, it’s crunchy.
I’m again in love with paninis.
Panini with Smoked Turkey, Spinach, and Peppers Ingredients
- Bread made with sourdough
- Smoked Turkey
- Leaves of Spinach
- Peppers with a sweet taste
- Swiss Cheese (Light)
- Olive Oil is a kind of oil that comes from
Smoked Turkey Panini with Spinach and Peppers Recipe
Preheat your Panini Press or Griddler.
On all four pieces of bread, spread pesto equally.
Smoked turkey, spinach, chopped peppers, and Swiss cheese are spread between two pieces of bread.
Then put the second piece of bread on top of each one.
Brush both sides of the Griddler or Panini Press with olive oil.
Place the sandwiches on the grill, shut it, and push the handle hard for 1 minute.
Then release the handle and let the device to cook for another 2 minutes.
Enjoy each Panini by slicing it in half.
To make the pesto Rosie Daley’s pesto is one of my favorites.
Rosie Daley was Oprah Winfrey’s personal chef when she wanted to eat better.
As a consequence, Oprah’s weight reduction has been phenomenal.
They collaborated on a cookbook called In the Kitchen with Rosie, which included some of Oprah’s favorite recipes that Rosie prepared for her.
I purchased the cookbook and, like Oprah, I am a huge fan of the recipes.
Recipes to Print
Smoked Turkey Panini with Spinach and Peppers
This Smoked Turkey Panini with Spinach and Peppers is a great way to kick out the new year. Vitamins abound in this sandwich.
Time to Prepare: 10 minutes
3 minutes to cook
Time allotted Time: 13 minutes
Course Description: Main Course
Panini with Smoked Turkey
calorie count: 398 kcal
- 4 sourdough bread slices
- 2 tbsp pesto, ready to use
- 4 oz. smoked turkey, thinly sliced
- 1/4 cup washed and dried spinach leaves
- a third of a cup of sweet peppers, cut into long strips
- 4 oz Swiss Light Cheese Approximately 4 thin slices
- 1 tablespoon extra virgin olive oil
Preheat the panini maker.
Distribute pesto equally over all four pieces of bread. Evenly distribute smoked turkey slices, spinach, sweet peppers, and cheese slices between two pieces of bread, then top with the other.
Olive oil should be brushed on the Panini Press. Close the cover and firmly press the sandwich for 1 minute. Allow the sandwich to cook for another 2 minutes under the weight of the press.
398 calories | 73 grams of carbohydrates | 15 grams of protein | 4 grams of fat | 660 milligrams of sodium | 237 milligrams of potassium | 3 grams of fiber | 4 grams of sugar
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