So I pretty much eat a turkey sandwich every day for lunch, which you’d think would get old really fast. But I mix things up by rotating my bread, cheese, and condiment choices so I’m not eating the exact same thing every day. I know you’re probably saying to yourself, “Not only is this guy ridiculously good looking, he’s also smart.” I know, I know … I get that a lot.
But all sarcasm aside, I’m fairly picky about the ingredients that go into my turkey sandwich. That’s because turkey sandwiches and paninis at most restaurants are pretty bad for you. The Smokehouse Turkey Panini at Panera, for example, has 710 calories, 26 grams of fat, 68 grams of carbs, and 2460 milligrams of sodium–over a full day’s worth.
I always go with a whole grain or whole wheat bread or pita. If you want to know why, check out my Healthy Carbs page. And, my favorite deli turkey is Dietz and Watson Gourmet Lite, which is lower in sodium and has no nitrates/nitrites. It’s by far the best testing and healthiest deli turkey you’ll find. Add some low sodium Swiss, fresh spinach, and a bit of mayo with olive oil and you have a far healthier and pretty damn tasty sandwich.
So check out my Healthy Turkey Panini recipe below.
|Prep Time||Cook Time||Serves|
- 2 Slices Silver Hills 16-grain Bread (or other whole grain or whole wheat)
- 2 oz. Low Sodium Turkey Breast (I like Dietz and Watson)
- 1 Slice Reduced Sodium Swiss Cheese
- 1 T Mayo with Olive Oil
- 1/2 cup Fresh Spinach Leaves
Spread mayo on bread. Rinse spinach leaves under cold water, dry, and stack on one side of bread. Top with turkey and cheese and cook for 5 minutes in a panini maker or cook for 3 minutes per side on a pan over medium heat or 2 minutes per side under a broiler. Slice sandwich in half and serve.
388 calories, 13 g fat (3 saturated), 37 g carbs (8 g fiber), 31 g protein, 631 mg sodium