Turkey and Sun-dried Tomato Panini

Turkey and Sun-dried Tomato Panini

Alicea T. 0

"Turkey, provolone cheese, and sun-dried tomatoes on grilled bread make for an excellent sandwich packed with flavor."
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15 m servings 792 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 792 kcal
  • 40%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 3267 mg
  • 131%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a panini press according to manufacturer's instructions for medium heat.
  2. Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread.
  3. Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.


  • Cook's Notes:
  • The Italian seasoning can be omitted if using sun-dried tomatoes packed in olive oil and Italian seasoning.
  • You can also cook the panini in a frying pan if you don't have a panini press.



I used Boar's Head Ovengold turkey sliced fresh at the deli today, Trader Joe's sundried tomatoes, crusty Boule bread (the ciabatta didn't look great at the bakery), but there just wasn't much f...