Turkey And Tomato Panini Recipes
GRILLED TURKEY PANINI SANDWICHES
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!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise and pesto.
- 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.
- 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.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 860 mg, Sugar 2 g, TransFat 1 g
MEDITERRANEAN TURKEY PANINI
Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. -Martha Muellenberg, Vermillion, South Dakota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 701 calories, Fat 18g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 2314mg sodium, Carbohydrate 98g carbohydrate (18g sugars, Fiber 8g fiber), Protein 40g protein.
TURKEY PANINI WITH SUN-DRIED TOMATO PESTO
If you have a panini maker, preheat it and use according to directions in place of the following instructions.
Provided by Stephanie Z.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pesto:.
- Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
- Add toasted pine nuts, sun-dried tomatoes,.
- balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
- Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
- Add cayenne pepper and salt to taste.
- Sandwiches:.
- Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
- Brush crust side of each with olive oil.
- Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
- Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
- Heat 1 tablespoon olive oil in a grill pan over medium heat. Add 1-2 sandwiches and place a heavy pan on top of it to press it down.
- Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
- Grill the remaining sandwiches.
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