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Prep 45min
Total45min
Servings8
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Ingredients
3/4
cup mayonnaise
1/4
cup basil pesto
16
slices crusty Italian bread
1/4
cup butter or margarine, softened
8
slices cooked turkey (3/4 lb)
1
can (14 oz) artichoke hearts, drained, chopped
3
medium plum (Roma) tomatoes, sliced
8
slices (1 oz each) Fontina or provolone cheese
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Steps
1
In small bowl, mix mayonnaise and pesto.
2
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.
3
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.
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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.
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