Tureky, Roasted Pepper, and Ricotta Panini

from Ready, Set Go! cookbook 


Servings - 1   Serving size - 1 sandwich  Pointsplus per serving - 6 points+

Calories - 267,  Total Fat - 4g,  Carb. - 33g,  Protein - 24g,  Fiber - 4g*

1/4 cup fat free ricotta cheese, drained

2 slices whole grain bread

1/2 cup lightly packed fresh baby spinach ( I use organic!  you should too! )

 a little less than a 1/4c roasted red peppers, ( not packed in oil ) thickly sliced

2 large fresh basil leaves

2 ounces of no salt added, fat free, skinless turkey breast ( I used some from my deli, 2 slices weighed to 2 ounces) 


1.  Spread ricotta cheese on bottom of a slice of bread.  Layer spinach, roasted red peppers, basil, and turkey over the cheese.  Cover with remaining slice of bread.  

2.  Heat the panini press up.  When it is ready, lightly spray the bottoms of the bread with spray ( or not if you don't want to...I used my misto) and put sandwich into press and close cover.  Grill until top slice of bread is golden.  Remove from press and slice in half.  OR  if you don't have a press, lightly spray bottom of nonstick skillet and grill both sides of sandwich until golden.  About 3 minutes each side. 

*please note, the bread you use may alter the nutritional values since brands of bread vary.  I used Nickles Multigrain reduced calorie bread, and for two slices, it is only 2 points+, which altered the final nutritional stats of this recipe.  Although your pocket guide may tell you two slices of reduced calorie bread is worth 3 points+, taking the nutritional information off the bread sleeve gave me 2 points+, and per WW instruction, THIS is the correct value.  But I have published it here, as it is written in the cookbook.