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Turkey, Roasted Red Pepper and Basil Panini

Turkey, Roasted Red Pepper Basil PaniniIngredients

  • 8 slices of Panini bread
  • 8 ounces thinly sliced turkey breast
  • 8 tomato slices
  • 1 roasted red bell pepper, stem, skin and seeds removed, cut into thin strips
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lemon juice
  • Freshly ground pepper, to taste
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 2 teaspoons canola oil


Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

  1. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl.
  2. Spread about 2 teaspoons of the mixture on each slice of bread.
  3. Divide turkey, tomato slices, and roasted red peppers among 4 slices of bread; top with the remaining bread.
  4. Heat, 1 teaspoon oil in a large nonstick skillet over medium heat.
  5. Place 2 Paninis in the pan. Place the medium skillet on top of the Paninis; then weight it down with the cans. Cook the Paninis until golden on one side, about 2 minutes.
  6. Reduce the heat to medium-low, flip the Paninis, replace the top skillet and cans, and cook until the second side is golden, about 1 to 3 minutes more.

Repeat with another 1 teaspoon oil and the remaining Paninis.

Nutrition Information (1 panini)
36g Carbohydrate (2 1/2 CHO)
286 Calories
6g Fat
681mg Sodium
5g Dietary fiber
10g Protein

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