Long before we first hurtled down the luge-like chutes on wheeled carts during the summertime at Snowbird and Park City ski resorts, my husband (Steve) and I knew “alpine slides” as something completely different.
When we lived in New York City years ago, Steve drove out to Danville, New Jersey a few times each week to meet with clients. I remember the day when he came home and said, “I found this great deli today and had the best sandwich. It was called the Alpine Slide.”
The Alpine Slide was a simple turkey sandwich on 7-grain bread. What made it special was stone ground mustard with a kick, sharp Cheddar cheese and slices of crisp apple. Ever since those days in New Jersey, we’ve slipped two or three slices of apple into our turkey sandwiches. The sweet crunch can take a sandwich from good to great.
Ever since my family bought me a panini press at Christmas (they know the way to my heart), that appliance has been used at least three or four times per week. Sausages, panini, fish, chicken. You name it, it gets taken for a test drive on the panini press. So naturally, I thought it would be best to give the Alpine Slide a turn on the press. Melted cheese is always a good decision.
To make these panini a little lighter, I used whole wheat sandwich thins, which can be found at most supermarkets and weigh in at only 100 calories each. For those times when I’m more interested in getting a big bite of filling rather than bread, the sandwich thins are the perfect option.
Other healthy apple recipes:
Cookin’ Canuck’s Cinnamon Apple & Goat Cheese Crostini
Cookin’ Canuck’s Light Maple Cashew Baked Apples
Chelsea’s Messy Apron’s Apple Pistachio Quinoa Salad
Turnip the Oven’s Apple, Corn & Butternut Squash with Curry
That Clean Life’s Apple Cinnamon Overnight Oats
Turkey Panini Recipe with Apple, Cheddar & Arugula
- 3 teaspoons plain nonfat Greek yogurt
- 3 teaspoons stone ground mustard
- 2 whole wheat sandwich thins
- 3 ounces turkey breast
- 1 ounce cheddar cheese thinly sliced
- 1/2 Gala apple sliced
- 1/2 cup arugula
- Heat a panini maker.
- In a small bowl, stir together the yogurt and mustard.
- Spread the yogurt sauce on both halves of each sandwich thin.
- Divide the turkey breast, cheese, apple and arugula evenly between the two sandwiches.
- Grill the sandwiches on the panini maker until the cheese is melted and the bread is toasted. Serve.
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