Whole grain bread: 60g (2 slices), Turkey breast (cooked): 85g (3 oz, sliced), Spinach: 30g (1 cup, fresh), Provolone cheese: 30g (1 slice), Roasted red pepper: 30g (2 tbsp, sliced), Pesto: 15g (1 tbsp), Sun-dried tomatoes: 10g (1 tbsp, chopped), Olive oil: 5ml (1 tsp)
1. Spread 15g pesto on one slice of the 60g whole grain bread. 2. Layer 85g sliced turkey breast, 30g spinach, 30g provolone cheese, 30g sliced roasted red pepper, and 10g chopped sun-dried tomatoes on top of the pesto. 3. Top with the second slice of bread. 4. Heat a panini press or skillet over medium heat. 5. If using a skillet, brush the outside of the sandwich with 5ml olive oil. If using a panini press, brush the press with the oil. 6. Grill the sandwich for 3-4 minutes per side (if using a skillet) or 4-5 minutes total (if using a panini press) until the bread is golden and the cheese is melted. 7. Cut in half diagonally and serve.
