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!
cup basil pesto
slices crusty Italian bread
cup butter or margarine, softened
slices cooked turkey (3/4 lb)
can (14 oz) artichoke hearts, drained, chopped
medium plum (Roma) tomatoes, sliced
slices (1 oz each) Fontina or provolone cheese
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.
No need to use artichoke hearts if someone doesn’t like them. The sandwiches have plenty of filling without them.
Fontina cheese has a mild, nutty flavor and melts easily, making it perfect for warm sandwiches.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.