Ingredients
- 130g Turkish roll
- 15g baby spinach
- 3 slices tomato
- 30g reduced fat cheese, grated
- 25g caramelised onion (store bought or canteen made)
- 70g Teriyaki chicken* (cooked)
- 25g Basil pesto lite mayonnaise
*Anette uses the Yiros cooked chicken (amber) sourced from PFD Bunbury
Method
- Cut Turkish roll through the middle
- Layer the ingredients on one side starting with baby spinach followed by tomato slices, cheese, onion and chicken
- Spread other side with Basil pesto mayonnaise
- Wrap panini in foil, toast until golden brown.
With thanks to Mandurah Baptist College
