1 Tbs. pesto
1 Sandwich thin bun (they come split in the middle)
2 oz. Butterball low-sodium turkey, shaved (ask at the deli counter to see if your grocer carries it)
1/4 red or orange bell pepper, sliced
1 slice low-sodium swiss cheese
A panini is basically a sandwich that has been squished and heated so that all the yummy contents are fused together with melted cheese. You can buy an actual panini press to accomplish this feat, use a George Foreman grill, or grill it in a non-stick pan sprayed with PAM and plop a heavy skillet on top of it while it's cooking to acheive the "squished" effect. For those of you on a low-sodium diet, be prepared that any sandwich is going to be one of your bigger sodium hits for the day. Eat lighter on the salt with your other meals to save up your sodium allotment to use on this one. Bread, cheese and any meat that you buy already cooked in a store will contain significant salt (by the way, those wonderful rotisserie chickens they sell at the grocer are usually injected with salt to make them tasty -- didn't I just make your day?).
I like the thin, whole wheat sandwich breads coming out now for these kinds of sandwiches. They minimize the bread, but still provide enough to make you feel like you're getting something substantial. To make this panini, spread pesto on one side of the bun, top with turkey, peppers, a slice of low-sodium swiss cheese and cook it on a pre-heated grill for 3-5 minutes, until cheese melts. Enjoy!
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