Spinach Artichoke Turkey Panini Food

SPINACH ARTICHOKE TURKEY PANINI

Steps:

• Add the olive oil to a large skillet over medium heat.
• Add the onion, cook 4-5 minutes, then add the garlic and spinach.
• Cook for 2-3 minutes or until the spinach is cooked down, remove from the heat and set aside.
• In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt.
• Add the cooked spinach, onion and garlic.
• Combine everything together, then spread on the sliced ciabatta bread.
• Add the turkey and top with the optional ingredients of your choice, I added fresh spinach and sun dried tomatoes.
• Sandwich the panini's together and place in a panini press, or on a grill pan, or skillet.
• Cook until the bread is toasted and crispy, and the spinach artichoke mix is warm and melty!

ARTICHOKE AND SPINACH DIP CHICKEN PANINI

Steps:

• Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
• Preheat a grill pan or panini press on medium heat.
• Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
• Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

SPINACH-ARTICHOKE PANINI BITES

Steps:

• Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
• Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
• Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
• Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.

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.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

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.

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.

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.

PANERA BREAD'S TURKEY ARTICHOKE PANINI

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!