Smoked Turkey Panini

Makes 4 sandwiches.


  • 2 red bell peppers
  • 2 Tbsp balsamic vinegar
  • 2 sprigs of fresh rosemary (or 1 tsp dried leaves)
  • 1/2 pound thinly sliced smoked turkey (about 3-4 slices per sandwich)
  • 12-16 large basil leaves
  • 8 slices bread


  1. Roast peppers as follows: Cover pan with aluminum foil.  Place peppers on foil; preheat the broiler.  Broil the peppers a few inches from heat, turning every 10-15 minutes, until charred on all sides.  Place in a paper bag and fold closed.  Set aside for 15 minutes to steam.  Peel, seed, and slice the pepper into thin strips.
  2. In quart-sized ziploc plastic bag, combine rosemary, vinegar, and 1 Tbsp water; add the pepper.  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 the sandwiches: layer the turkey, pepper, and basil leaves on the rolls.  Either use a panini press or grill on stovetop like you would a grilled cheese (spray the pan with non-stick olive oil to coat).

Source: Weight Watchers “New Complete Cookbook”


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