TASTE
Panani are easy to make in a skillet
By Linda Gassenheimer
McClatchy-Tribune News Service
A crisp crust; warm, tasty fillings; melted cheese — no wonder panini sandwiches have become so popular. Here's a quick version filled with smoked turkey from the deli, roasted red pepper, fresh basil and goat cheese.
There's almost no prep work. The sandwich can be assembled in minutes. You even don't need a panini press to make it. Simply place the panini in a skillet and press down with a lid.
Accompany it with Italian arugula salad: Combine 4 cups ready-to-eat Italian-style salad greens and 1 cup torn, fresh arugula and toss with 2 tablespoons reduced-fat salad dressing.
This meal contains 616 calories per serving with 30 percent of calories from fat.
Wine suggestion: A good Italian sandwich deserves a good Italian wine — chianti.
SMOKED TURKEY AND CHEESE PANINI
Cut bread into two 5-inch pieces and slice them open lengthwise. Spread olive oil on the top half and sprinkle garlic over the oil. Place turkey on the bottom half. Place roasted red pepper over the turkey. Sprinkle goat cheese over the red pepper and top with 5 or 6 basil leaves. Cover with the top half.
Use a panini press if you have one. Otherwise, heat a nonstick skillet, large enough to hold both panini, over medium-low heat and spray with olive oil. Add the paninis and press down with a lid for about 3 minutes. Turn over and repeat another 3 minutes.
Makes 2 servings.
