Wednesday, July 14, 2010

Summer Edition: Smoked Turkey Mini-Panini

As I was preparing this meal, I realized that I had sliced the ciabatta bread wrong. Instead of having long, wide pieces, I had tiny slices of bread. That is why I'm calling this a mini-panini. 2 mini-paninis = 1 serving.

What's Needed:
1/4 lb. thin deli-sliced smoked turkey
1 red bell pepper OR 1 tomato
5 slices mozzarella cheese
1 T. balsamic vinegar
1/2 tsp. dried rosemary
8 large basil leaves
14 slices Ciabatta bread(I highly recommend Panera Bread's Ciabatta)

1. If you are using red bell pepper:
spray the broiler rack with nonstick cooking spray. Preheat the broiler. Broil the pepper, turning occasionally until charred on all sides, about 10 minutes. Place in a paper bag and fold closed. Set aside 15 minutes to steam. Peel, seed, and slice pepper into thin strips.

1. If you are using tomato:
slice tomato into thin slices.

2. In a quart-size ziploc bag, combine vinegar, rosemary, and water. Add pepper or tomato. Seal the bag, squeezing out the air; turn to coat the pepper. Refrigerate 8 hours or overnight, turning the bag occasionally. Drain and discard the marinade.

3. To assemble sandwiches: layer the turkey, pepper, basil leaves, and 1/2 a slice of mozzarella cheese.

4. If you have a panini press: place sandwiches in the press and cook until sandwich is lightly brown and cheese is melted.

4. If you do not have a panini press: put sandwiches in broiler. Broil until sasndwich is lightly toasted and cheese is melted.

Serve hot!

Husband's Grade: A+ :)
WW Points: 7 (2 sandwiches)

Inspired by: WeightWatchers New Complete Cookbook

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