From Williams Sonoma Thanksgiving Guide
Preheat panini maker
Place 8 slices bread on work surface
spread 1 T cranberry apricot chutney on each of four pieces
Top each with 2 oz sliced turkey
1 oz curmbled blue cheese
If desired, spread 1 Tbs may on each remaining slice of bread
Cook sandwiches
In small bowl, toss 1 cup arugula with olive oil to coat. Season with salt and pepper.
Open sandwiches; top with arugula
Cut in half and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 40 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 14.5mg | 4 % | |
Sodium 435.8mg | 15 % | |
Potassium 121.7mg | 3 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 26.7g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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