The Recipe Doctor : Sandwiches cool alternative to cooking in hot weather
In the sunny state of California, sandwiches are a way of life. They offer a cool meal alternative when it’s too hot to cook. But no one wants to eat the same old sandwiches day in and day out, so delis and bakeries all over California are constantly creating fun new ways to say “sandwich.”
For the next four weeks I’ll bring an assortment of healthful and hip California sandwiches to you.
Our first sandwich is a Turkey and Brie Panini made with roasted turkey breast with sliced Brie, fresh basil, red onion and tomato. A little honey mustard spread on one slice of the sandwich completes the sandwich. Giving this sandwich a quick toast in a Panini press or your George Foreman grill melts the Brie just right.
Turkey and Brie Panini
2 slices multi-grain sourdough bread
3 ounces sliced roasted turkey breast
Thinly sliced red onion as desired
3 thin slices tomato
1 ounce thinly sliced Brie cheese
Canola cooking spray
2 teaspoon honey mustard
5 leaves fresh basil (more if desired)
Turn on the panini press or George Foreman grill. They usually need about 5 minutes to warm up.
Top one of the bread slices with sliced turkey. Evenly lay the red onion, tomato and Brie cheese on top of the turkey in that order.
Top with the second slice of bread and lightly spray both sides with canola cooking spray.
Place in anini press or grill and cook for about 4 minutes or until bread is nicely toasted.
Lift off the slice of bread next to the turkey meat. Spread that side of the bread with honey mustard and top that with fresh basil. Place the bread back on the turkey. Slice sandwich diagonally and serve.
Yield: 1 sandwich
Approximate nutrition per serving: 380 calories, 11 fat (5.5 grams saturated, 27 percent fat calories), 31 grams protein, 38 grams carbohydrate, 5.3 grams dietary fiber, 66 milligrams cholesterol, 1,100 milligrams sodium.
Weight Watchers POINTS = 8