Turkey, Artichoke and Parmesan Panini

Artichoke provides a simple addition to a hearty grilled turkey sandwich that’s ready in just 25 minutes. Perfect if you are planning an Italian cuisine night!

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

1: jar (12 oz.) marinated artichoke hearts, drained and chopped

1/4: cup mayonnaise or salad dressing

1/2: cup grated Parmesan cheese

1/4: teaspoon freshly ground pepper

4: ciabatta sandwich rolls

2: tablespoons olive or vegetable oil

12: oz oven-roasted turkey breast slices

1: medium red bell pepper, cut into rings

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Directions

1 Heat closed contact grill 5 minutes.
2 In small bowl, mix artichoke hearts, mayonnaise, cheese and black pepper.
3 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.
4 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.

EXPERT TIPS

Expert Tips

If you can’t find ciabatta rolls, you can substitute focaccia or 8 slices of country bread.

This sandwich is delicious made with ham or roast beef, too.

Make sure you use the marinated artichoke hearts. Frozen artichoke hearts are not marinated and do not have the same amount of flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 480
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 1740mg; 1740%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 7g 7% Sugars 7g 7% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 70%;
Calcium: 20%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;