A Squared: What's For Dinner Wednesday: Sun-Dried Tomato & Turkey Panini

Wednesday, January 7, 2015

What's For Dinner Wednesday: Sun-Dried Tomato & Turkey Panini

It's a new year and I am all about quick, easy, and satisfying dinners. Welcome 2015!

While I always have the best of intentions when I plan my menus on Sundays, sometimes I forget about how long my dinners take to come together. And then, after a long day of work, a ride home via public transportation, and a dog walk, making a really involved dinner is about one of the last things I want to do. But, we still need to eat-- and preferably not hummus and chips or a bowl of cold cereal, so a toasty sandwich is definitely the way to go!

I love a panini or grilled cheese for dinner because it's a delicious and comforting meal that's super easy to make. This panini is a really tasty combination of Italian flavors and textures. I love the tangy flavor of sun dried tomato and combined with the more mild turkey and spinach, it really punches up the taste of this sandwich. Add in some melty provolone and you've got the makings of a really great sandwich. Serve along with some tomato soup for the ultimate comfort meal.


  • 4 slices of good white bread like sourdough, Italian, or French
  • Olive oil
  • 4 Tbs. prepared sun dried tomato bruschetta topping *I used Bella Sun Luci brand. You could also use jarred sun dried tomatoes packed in oil, chopped.
  • 4 slices provolone cheese
  • 6 oz. sliced turkey breast
  • 1/2 cup spinach leaves, stems removed

Heat a large grill pan over medium heat.

To assemble sandwiches, brush the outside of each bread slice lightly with olive oil. On one slice of bread (oiled side out), spread half of the bruschetta topping evenly over the inside of the bread slice. Follow by layering 1 slice of provolone cheese, half of the turkey slices, and half of the spinach on top. Top with the second slice of provolone and the second slice of bread with the oiled side facing out. Repeat with second sandwich.

Place both sandwiches carefully in the hot pan. If you have a panini press, use it to press the tops of the sandwiches. Otherwise, cover the pan and cook for about 4 minutes or until cheese begins to melt and the bottom side is golden brown. Gently flip the sandwich over, cover again, and cook for another 2-3 minutes until golden.

Remove from skillet, allow to cool for 1-2 minutes, slice, and serve warm.

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