Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

Enjoy a hearty panini filled with lean turkey breast, aromatic basil pesto, and a medley of roasted zucchini and red bell pepper, all pressed between slices of whole wheat bread for a satisfying crunch and flavor explosion.

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NUTRITION

375kcal
Protein
35.8g
Fat
17g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast Slices

2 slices Whole Wheat Bread

1 tbsp Basil Pesto

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced zucchini and red bell pepper with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 15-20 minutes until they soften and start to caramelize.

  • 3

    While the vegetables are roasting, layer the whole wheat bread with basil pesto spread on one side.

  • 4

    Place the turkey breast slices evenly on the pesto-covered bread. Once the vegetables are roasted, add them over the turkey.

  • 5

    Top with the second slice of bread and press gently.

  • 6

    Heat a panini press or a non-stick skillet over medium heat. Grill the panini for about 3-4 minutes on each side until the bread is crispy and golden and the filling is warmed through.

  • 7

    Remove from heat, slice in half, and serve while warm.

Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Turkey Pesto Panini with Roasted Vegetables

Enjoy a hearty panini filled with lean turkey breast, aromatic basil pesto, and a medley of roasted zucchini and red bell pepper, all pressed between slices of whole wheat bread for a satisfying crunch and flavor explosion.

NUTRITION

375kcal
Protein
35.8g
Fat
17g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast Slices

2 slices Whole Wheat Bread

1 tbsp Basil Pesto

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced zucchini and red bell pepper with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 15-20 minutes until they soften and start to caramelize.

  • 3

    While the vegetables are roasting, layer the whole wheat bread with basil pesto spread on one side.

  • 4

    Place the turkey breast slices evenly on the pesto-covered bread. Once the vegetables are roasted, add them over the turkey.

  • 5

    Top with the second slice of bread and press gently.

  • 6

    Heat a panini press or a non-stick skillet over medium heat. Grill the panini for about 3-4 minutes on each side until the bread is crispy and golden and the filling is warmed through.

  • 7

    Remove from heat, slice in half, and serve while warm.