Originally posted May 11, 2015.
Are you stuck in a sandwich rut? This toasted turkey sandwich with fresh tomatoes, spinach, and a tasty creamy spread is incredibly flavorful and perfect all year.
There is just something about a crispy crusted sandwich with fresh ingredients that always seem to hit the spot. This Tuscan Herb Panini is no exception. It has layers upon layers of delicious flavor.
While paninis may seem difficult to make, they actually don't require gourmet-level cooking skills. Take some of your favorite sandwich ingredients and smoosh them all together into the perfect little package.
WHAT INGREDIENTS DO I NEED?
- 2 boneless, skinless turkey breasts
- ¼ cup olive oil
- ⅔ cup plain greek yogurt - divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon dry basil
- dash of oregano
- dash of salt & pepper
- 1 lemon
- 1 large tomato
- spinach
- Sliced bread (I used sourdough)
HOW DO I MAKE A TUSCAN HERB PANINI?
I like to use the freshest ingredients as often as possible when I’m cooking. For this recipe, I purchased fresh turkey breast from the grocery store and slice it into smaller portions that would fit better on a sandwich.
Place the turkey in large bowl along with ¼ cup olive oil, ⅓ cup greek yogurt, basil, oregano, garlic powder, salt & pepper. Cover and place in refrigerator for at least 2 hours (up to overnight).
This marinade of Italian spices and herbs in the olive oil help the turkey retain an incredibly moist and flavorful taste. The longer you let the turkey marinate the better.
You can then cook the turkey breast on a grill or in a pan for approximately 5-10 minutes or until it is completely cooked through.
For the creamy spread, you have the option to use either greek yogurt or mayonnaise as the base. I have used both....just depends what I have in my kitchen at the time. Mix ⅓ cup of greek yogurt with a dash of oregano, salt, pepper and the juice of 1 lemon. Stir well until all the ingredients are mixed completely. Set aside, until you are ready to build your sandwich.
To assemble the sandwich, choose your preferred bread and slather on the delicious spread to one slice. Next, place the turkey breast along with fresh cut tomatoes and spinach.
When your sandwich press, George Foreman grill, or skillet is hot and ready, place your sandwich inside and cook for about 1-2 minutes (If using a skillet, flip and cook for another 1-2 minutes). Once your sandwich is golden brown, carefully remove from the griddle.
With simple, tasty ingredients, you can create the most flavorful panini in no time. This Tuscan Herb Panini is a delicious and simple sandwich you won’t be able to get enough of!
Don't forget to try my Tuscan Stuffed Portobello Mushrooms and Tuscan 3 Bean Salad, as well!
Tuscan Herb Panini
Ingredients
- 2 boneless, skinless turkey breasts
- ¼ cup olive oil
- ⅔ cup plain greek yogurt - divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon dry basil
- dash of oregano
- dash of salt & pepper
- 1 lemon
- 1 large tomato
- desired amount of spinach
- Sliced bread (I used sourdough)
Instructions
- Slice turkey breast in half to create smaller pieces that would better fit on a sandwich.
- Place the turkey in large bowl along with ¼ cup olive oil, ⅓ cup greek yogurt, basil, oregano, garlic powder, salt & pepper. Cover and place in refrigerator for at least 2 hours (up to overnight).
- You can then cook the turkey breast on a grill or in a pan for approximately 5-10 minutes or until it is completely cooked through.
- For the creamy spread, you have the option to use either greek yogurt or mayonnaise as the base. I have used both....just depends what I have in my kitchen at the time. Mix ⅓ cup of greek yogurt with a dash of oregano, salt, pepper and the juice of 1 lemon. Stir well until all the ingredients are mixed completely. Set aside, until you are ready to build your sandwich.
- To assemble the sandwich, choose your preferred bread and slather on the delicious spread to one slice. Next, place the turkey breast along with fresh cut tomatoes, spinach.
- When your sandwich press, George Foreman grill, or skillet is hot and ready, place your sandwich inside and cook for about 1-2 minutes (If using a skillet, flip and cook for another 1-2 minutes).
- Once your sandwich is golden brown, carefully remove from the griddle.
Jenny says
Love to sauté veggies in olive oil!
Ashlee says
I love using olive oil (instead of butter / margarine) in my pasta dishes!
Heidi G says
In any cooking but especially in place of oils and butters!
Jeffrey says
I like using olive oil to sauté vegetables, fry chicken parmesan, lightly coat pasta and as a dip for Italian bread. I also like to brush the crust of my pizza before I toss it into the inferno (oven cranked as high as it will go).
M. Hauk says
The majority of my recipies begin with olive oil and garlic. It's the first building block of so many dishes. It's also useful for lubing the shift cables on my Harley. A friend of mine feeds it to his cat to get rid of hair balls. Olive oil is truly universal.
Cathy Matherne says
My husband is an amazing cook! He uses olive oil in many of my favorite recipies. Cooking veggies, making sauces, grilling, dipping and marinating are just a few of the ways he uses olive oil.
H.Pickler says
We use olive oil when roasting veggies, as a base for our homemade salad dressing (EVOO) and to add a healthy fat to some of our dishes.
Cally Ross says
I love to stir fry extra whole wheat spaghetti noodles and veggies in Olive Oil and garlic.
Kimber says
I love it as salad dressing!
Colleen Perry says
I use oil for just about everything! Mixing with spices and dipping bread into it, keeping pasta from sticking together when boiling, making a stir fry, salad dressing, bruschetta, anything I can think of really.
Jayne Apperson says
I love using olive oil in homemade salad dressings and pesto. This looks like a great recipe to try, thanks Julie!
Cait says
Can't wait to try this recipe!