Italian Turkey Panini

Turkey is a versatile meat that can be added to nearly any meal to provide lean, healthy protein. While it’s a staple for special occasions, turkey can make even a basic sandwich into a feast. This recipe features an Italian touch that turns the ordinary into extraordinary.

Most turkeys are fed a diet rich in soybean meal, which provides the protein they need to grow healthy and strong. South Dakota soybean farmers grow high-quality soybeans that are used to feed livestock of all kinds here at home and all over the world. Find this recipe and others like it from our friends at Hy-Vee.

Italian Turkey Panini Meal


  • 4 ciabatta rolls take and bake ciabatta rolls, split, or eight slices whole grain bread
  • 8 ounces deli turkey thinly sliced
  • 1 1 ounce provolone cheese reduced-fat, low-sodium
  • 1/2 cup roasted red pepper jarred, drained and patted dry with paper towels
  • 2 tablespoons balsamic vinaigrette light
  • black peppercorns freshly ground
  • 1 cup green leaf lettuce leaves loosely packed
  • 4 clementines


  • Arrange split ciabatta rolls on cutting board. Divide turkey evenly among bottom halves of rolls.
  • Layer provolone evenly over turkey. Place roasted red peppers evenly over cheese.
  • Drizzle vinaigrette over the insides of the top halves of the rolls. Sprinkle with freshly ground pepper. Place lettuce on top and close sandwich. Press entire sandwich lightly to flatten slightly.
  • Heat grill pan or large sauté pan over medium-low heat and coat with nonstick vegetable or olive oil spray. Place whole sandwich in pan, cutting if necessary. Place large, heavy plate over sandwich to press. Top plate with a heavy can or other weight and continue to cook sandwich approximately 3 to 4 minutes or until golden brown. Turn sandwich over and repeat process.
  • Cut and serve with clementines.