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Grilled Turkey Panini Sandwiches

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Grilled Turkey Panini Sandwiches
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8
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Make crusty turkey-and-cheese panini with an Italian edge thanks to artichoke hearts and a schmear of pesto mayo. Try it as a surprising new use for those turkey leftovers!

Ingredients

3/4
cup mayonnaise
1/4
cup basil pesto
16
slices crusty Italian bread
1/4
cup butter or margarine, softened
8
slices cooked turkey (3/4 lb)
1
can (14 oz) artichoke hearts, drained, chopped
3
medium plum (Roma) tomatoes, sliced
8
slices (1 oz each) Fontina or provolone cheese

Directions

  • 1 In small bowl, mix mayonnaise and pesto.
  • 2 Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
  • 3 In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.
Tips  

No need to use artichoke hearts if someone doesn’t like them. The sandwiches have plenty of filling without them.

Fontina cheese has a mild, nutty flavor and melts easily, making it perfect for warm sandwiches.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
570
(
Calories from Fat
360
)
Daily Value
Total Fat
39g
61%
(
Saturated Fat
14g
68%
,
Trans Fat
1g
)
Cholesterol
95mg
32%
Sodium
860mg
36%
Potassium
420mg
12%
Total Carbohydrate
28g
9%
(
Dietary Fiber
4g
17%
,
Sugars
2g
)
Protein
26g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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