SKINNY TURKEY-ARTICHOKE PANINI
Gobble away guilt-free on these super-easy turkey-artichoke paninis, with 62% less fat than the original recipe.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Sandwich, TransFat 1 g
MONTEREY ARTICHOKE PANINI
Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
TURKEY, ARTICHOKE AND PARMESAN PANINI
Artichoke provides a simple addition to a hearty grilled turkey sandwich that's ready in just 25 minutes. Perfect if you are planning an Italian cuisine night!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat closed contact grill 5 minutes.
- In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
- Cut rolls in half horizontally. Brush outside of each half with oil. Spread 1/4 cup of the artichoke mixture on bottom half of each roll. Place 3 oz of the turkey on artichoke mixture; top with bell pepper. Cover with remaining half of roll.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasted and cheese is melted. Slice diagonally; serve warm.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 7 g, TransFat 0 g
PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams
PANERA BREAD'S TURKEY ARTICHOKE PANINI
This is my favorite sandwich at Panera so I was happy to find the recipe and share! It's a terrific way to use up leftover spinach artichoke dip, or an excuse to make some up...try Recipe#277769 or Recipe#243807 to cut out some of the fat.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 turkey artichoke paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
- Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
- Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
- Serve hot with chips or your favorite soup!
Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12
REJUVENATED RUSTIC TURKEY - ARTICHOKE PANINI
Similar to one of my favorite selections at Panera Bread restaurant--this one will work for lunch as is with a few carrot-sticks on the side OR add a cup of soup or small salad for delicious dinner-time fare. I don't have a panini-maker--so my two large cast-iron frying pans get called into action.
Provided by Debber
Categories Lunch/Snacks
Time 25m
Yield 4 rustic sandwiches
Number Of Ingredients 12
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.
Nutrition Facts : Calories 471.5, Fat 29.9, SaturatedFat 7.8, Cholesterol 96.6, Sodium 524.1, Carbohydrate 22.8, Fiber 5.8, Sugar 4, Protein 31.7
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