Turkey Paninis with Sun-Dried Tomatoes

Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don't have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.

    Photo: Edward pond

By Julie O'Hara

Serves: 4
Hands-on time: 10 minutes
Total time: 20 minutes

INGREDIENTS:

• 1 whole-wheat baguette, cut crosswise in fourths
• 12 sun-dried tomatoes (packed in olive oil), patted dry and halved
• 2 oz part-skim mozzarella cheese, thinly sliced
• 6 1-oz slices reduced-sodium fresh deli turkey
• 1 1/2 cups arugula leaves

INSTRUCTIONS:

1. Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stovetop method, toast about 3 minutes per side, or until lightly browned.
2. As soon as paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately.

Nutrients per panini: Calories: 260, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Carbs: 34 g, Fiber: 5 g, Sugars: 4 g, Protein: 16 g, Sodium: 830 mg, Cholesterol: 25 mg

Nutritional Bonus: One turkey panini provides over 100% of the recommended daily dose of vitamin K, a micronutrient essential for blood clotting.