Grilled Turkey Panini Sandwiches

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!

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

8

sandwiches

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
  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.
Makes 8 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
No need to use artichoke hearts if someone doesn’t like them. The sandwiches have plenty of filling without them.
Did You Know?
Fontina cheese has a mild, nutty flavor and melts easily, making it perfect for warm sandwiches.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 570
    • (Calories from Fat 360),
  • Total Fat 39g
    • (Saturated Fat 14g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 860mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 2g),
  • Protein 26g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.