Ingredients – Dressing

• 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

1. Cut Turkish roll through the middle
2. Layer the ingredients on one side starting
   with baby spinach followed by tomato
   slices, cheese, onion and chicken
3. Spread other side with Basil pesto
   mayonnaise
4. Wrap panini in foil, toast until golden
   brown.

With thanks to Mandurah Baptist College