Rejuvenated Rustic Turkey Artichoke Panini Recipes

SKINNY TURKEY-ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
• In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
• When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

MONTEREY ARTICHOKE PANINI

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

TURKEY PARMESAN PANINI

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
• Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
• Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.

ZESTY TURKEY WITH ARTICHOKES

Steps:

• In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
• In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
• Cover and cook on low heat setting for 4 to 5 hours.

MEDITERRANEAN TURKEY PANINI

Steps:

• Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

REJUVENATED RUSTIC TURKEY - ARTICHOKE PANINI

Steps:

• Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
• Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
• Coarsely chop artichokes, then add to shallots in warm pan; set aside.
• Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
• Layer spinach and tomato slices equally on four of the bread slices.
• Add the grated cheese and toasted pine-nuts to the artichokes-shallot mixture in the pan; quickly divide into four portions and spoon over the spinach and tomatoes.
• Add one fourth of the turkey breast meat to each of the sandwiches, lightly add salt & pepper and cayenne pepper flakes to taste; put the lid on the sandwich and press lightly.
• Place sandwiches into panini-maker and heat per manufacturer's suggestions....OR....place sandwiches into large buttered medium-hot frying pan, place another heavy frying pan on top; then press down firmly to heat sandwich like this for 1-2 minutes.