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Tuscan Panini with Spinach–Red Onion Relish


Assemble these Italian-style sandwiches in the morning, and pop them in the fridge. After a busy day at work, they’ll grill-press to ooey-gooey perfection in less than 10 minutes. Add some crisp carrot and celery sticks or a simple green salad on the side, and dinner is a done deal in less than 30 minutes total.

Ready In: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

Tuscan Panini with Spinach–Red Onion Relish

DIRECTIONS

  • Combine spinach, red onion and salad dressing in a medium bowl; toss well to combine and set aside.
  • Brush one side of each bread slice lightly with oil.
  • Place one slice of bread, oil-side down, on a clean work surface. Top bread with 1 slice of the provolone cheese. Arrange 4 slices of the salami evenly over the cheese. Top salami with 3 slices of the smoked turkey, 3 slices of the prosciutto and 4 more slices of the salami. Arrange ¼ of the spinach mixture, ½ cup of the red peppers and 1 slice of the cheese evenly over the top of the salami. Place one slice of bread, oiled side up, to form a sandwich. Repeat with remaining cheese, meat, spinach mixture and peppers. Set aside; bring sandwiches to room temperature while preheating grill.
  • Preheat grill to medium. Place assembled sandwiches on grill grate; place a foil-wrapped brick or other 1- to 2-pound weight on each sandwich. Grill sandwiches, uncovered, for 2 to 3 minutes, or until panini bottoms are marked with golden brown grill marks. Remove bricks; turn panini. Replace bricks on tops of panini, and grill for 2 to 3 minutes longer or until panini bottoms are browned and cheese is melted.
  • Per sandwich: 335 cal., 11 g fat (4 g sat. fat), 19 mg chol., 832 mg sodium, 40 g carbo., 3 g fiber, 20 g pro.
  •  SAVE