Turkey Artichoke And Parmesan Panini Food

TURKEY, ARTICHOKE AND PARMESAN PANINI

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.

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.

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.

ARTICHOKE PARMESAN {PARMIGIANA ALLA CARCIOFI}

Steps:

• For the tomato sauce, heat the oil in a heavy saucepan over medium heat, and add the onion and garlic.
• As soon as the onions and garlic begin to sizzle, but before it takes on color, add the tomatoes.
• Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.
• Season with salt and pepper, oregano, and red pepper flakes if you are using them, and add the basil.
• Cook for 15 minutes, then remove from the heat.
• Bring a pot of lightly salted water to a boil and cook the prepared artichokes until tender, about 10 minutes.
• Drain, and allow to dry at room temperature.
• In an 8 x 8 inch oven-proof casserole dish, first spoon a little sauce over the bottom, then arrange the artichoke pieces to cover.
• Push the diced mozzarella cheese in between the artichokes, then sprinkle with about half the grated cheese.
• Spoon the rest of the sauce over the artichokes, then top with the remaining cheese.
• The dish can be assembled to this step and then refrigerated for up to 24 hours.
• When ready to cook, place the casserole dish in a preheated 400 degree F. oven and bake until bubbly and lightly browned, about 35 to 40 minutes.'
• Let the dish rest for 10 minutes, then serve and enjoy.

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!

TURKEY & TOMATO PANINI

Steps:

• Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
• Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
• Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

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!

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.

TURKEY ARTICHOKE PANINI (JUST LIKE PANERA'S)

Steps:

• 1. *If roasting tomatoes, roast now and set aside. (Directions below.) 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. Spread half of the dip/spread onto bottoms. Top with asiago shavings, as much or little as you like. Srinkle with parmesan cheese. Top with turkey. Top with sautéed onions and tomato slices. Spread tops with rest of dip/spread, top with more asiago and parmesan. Place tops on and lightly press. Brush tops of paninis with olive oil and place oiled side-down. Brush tops with oil. Close lid properly and 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! Enjoy!
• 2. How to oven roast tomatoes: 4 small vine-ripened tomatoes, round or romas olive oil for drizzling salt and pepper a few pinches dried or fresh thyme Pre-heat the oven to 300ºF. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little dried or fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter. Store leftovers in fridge for up to 2 weeks or freeze.

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.

TURKEY ARTICHOKE PANINI

Steps:

• Grease a panini press with cooking spray. Spread mayonnaise on one slice of bread and pesto on the other. Layer the remaining ingredients and cook in panini press until the green light comes on.