YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables
Enjoy a hearty yet light panini featuring tender turkey breast, vibrant roasted vegetables, and a flavorful pesto spread sandwiched between crisp whole wheat bread. The combination of textures and tastes makes for a satisfying meal perfect for any time of the day.
INGREDIENTS
2 slices Whole Wheat Bread
3 ounces Turkey Breast, Sliced
1 tablespoon Basil Pesto
0.5 cup Sliced Red Bell Pepper
0.5 cup Sliced Zucchini
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the sliced red bell pepper and zucchini with the olive oil, a pinch of salt, and pepper. Roast for 12-15 minutes until tender and slightly charred.
Meanwhile, spread the basil pesto generously on one side of each whole wheat bread slice.
Layer the turkey breast evenly over one slice, then top with the roasted vegetables.
Place the second bread slice on top, pesto side down.
Heat a panini press or a skillet over medium heat. If using a skillet, use a heavy pan or press to flatten the sandwich.
Grill the assembled panini for about 3-4 minutes per side, or until the bread is toasted and slightly crispy, and the turkey is warmed through.
Remove from heat, slice in half, and serve warm.